How to make
Clean the pork tenderloins of membranes and tendons. Make a cut down the middle of each but be careful not to cut them completely in 2. Tenderize the meat with a wooden mallet. Sprinkle on both sides with salt and black pepper.
Chop the onions finely and saute until softened in the oil. Once softened, add the finely chopped mushrooms and bacon. Braise briefly, then take off the stove and leave to cool.
Add the diced cheese and 1/2 the parsley. Season with salt and black pepper. Stir well. Put a little of the mixture in each of the prepared tenderloins. Roll each up into a spindle so that the outer side of the tenderloin remains on top. Stick toothpicks through the tenderloins to keep them whole, smear generously with butter and bake on a highly heated grill.
Finely chop the remaining parsley and mix it with the rest of the butter. Serve the pork spindles garnished with slices of lemon and pieces of parsley-flavored butter.
