Pork Tenderloin w/Pancetta & Swiss Cheese == Awesome!

We always seem to struggle on what to do with the tenderloins of both deer and pigs. They are usually relatively small and like no other cut of meat and never enough for a meal (we feed 7 for dinner), so we usually end up with a stockpile of them by the end of the year. Was heading to a super bowl party so I figured I would try something new.

I pounded out the tenderloins, layered on top my  thin sliced pancetta, layered that with some swiss cheese and then sprinkled in some oregano and marjoram. I then rolled it into a tight roll, drizzled with olive oil and slow cooked it in my oven (250).

To serve at the party I cut the rolls into discs. The end result was a savory, cheesy treat. I will definitely be doing this again.