In a blender add all the marinate ingredients together, minus the pork, and mix. Slice the pork tenderloin in 1/2 inch slices. Place the pork in a medium size bowl and pour the marinade over the pork. Cover and refrigerate for at least 6 hours, up to 24 hours.

In a skillet heat the olive oil over high heat. Add the pork to the skillet and cook on both sides until slightly golden brown.

In a small bowl whisk all aioli ingredients together.

Take 4 slices of favorite bread, spread some of the rosemary aioli over each slice. Take 2 or 3 of the pork pieces and place them over the bread, top with mozzarella cheese, 1/4 cup on each slice, and roasted peppers, then add another slice of bread on top. Grill the sandwiches for a couple minutes, until the cheese melts.

Serve warm.