Mushroom-Stuffed Pork Tenderloin

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5 tablespoons extra-virgin olive oil, plus more for brushing

4 slices bacon, chopped

8 ounces cremini mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

1/2 cup chopped fresh parsley

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

1/2 teaspoon grated lemon zest

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