Arista Pork Roast (Tuscan)

This was a recipe in Cook's Illustrated a couple months ago that I wanted to try.  What caught my eye was pre-cooking the stuffing before spreading it on the pork and rolling up, as it couldn't cook enough before the meat was done.
The stuffing was 1/3 cup olive oil, 8 minced garlic cloves, 1/4 tsp red pepper flakes, and 1 Tblspn minced rosemary; they're cooked at medium-low until fragrant, then strained and cooled (reserve the oil).  The solids are then mixed in a food processor with 2 oz pancetta, to be spread on the pork.
I screwed up and bought a pork tenderloin, instead of a pork loin roast.  I figured I could cut it into a thin sheet if I took my time, but once out of the package I realized the tenderloin was split in half lengthwise!  I ended up butterflying each strip just once, pounding out, then folding over once with the stuffing (and that's why there's no pics).  
Smoked at 275 w/oak, indirect, until 135.  Removed and cooled while I opened up the Egg to hit 500 (here I'm winging it from the CI recipe, as I'm using the Egg and not cast iron in the oven).  I brushed the tenderloin with the reserved pepper/garlic/rosemary oil, and returned it to the Egg for a crust.  That part didn't work out so well (I've always had trouble getting a good crust on a pork tenderloin).
Meat was incredibly juicy, and the garlic/rosemary flavor was excellent, not too harsh (I'm keeping the pre-cook idea for the future).  Next time I'll try half of it without the pancetta, I couldn't tell what it brought to the party.