Pork Tenderloin Rolled With Rosemary & Pancetta

Another great recipe from the "Mastering The Grill" cookbook.  Although we ran out of propane for the grill we just stuck this bad boy in the oven at 400 degrees for about 20 minutes and it turned out great! 

Pork Tenderloin Rolled With Rosemary & Pancetta
from the Mastering the Grill cookbook page 209-210
Ingredients:
3 cloves garlic, minced
1 1/2 teaspoons minced fresh rosemary
1 once pancetta finely chopped
salt and pepper
2 pork tenderloins, a little more than 1 pound each
1 tablespoon olive oil
Directions:
Mix the garlic, rosemary, pancetta, salt and pepper in a bowl.  Make a slit down the length of each tenderloin (butterfly).  Rub all over with pancetta mixture and coat in olive oil.  Set aside for 5 minutes.  Cook on grill for about 8 minutes.
Sauce used is from the Food Network June 2011 magazine...
Old Bay Mayo
Mix 3/4 cup mayo, the zest and juice of 1 lemon, 1 teaspoon Old Bay, 1 minced scallion and a few drops of hot sauce.