Preparation time
Cooking time
Portions
ingredients
- 1 pack of 2 Olymel pork tenderloins
- 150 g Olymel Amore pepperoni
- 227 g white mushrooms
- 1 green bell pepper, chopped
- 375 g (1 ½ cups) grated Mozzarella cheese
- 150 g pizza sauce
- 30 ml ( 2 tbsp ) olive oil
- Salt and freshly ground pepper to taste
- Optional: Green olives, chopped onions
instructions
- Cut pork tenderloins lengthwise, making sure not to cut all the way through so you can create a pouch in the centre, open like a book, cover with plastic wrap and flatten with a rolling pin. Refrigerate.
- Heat a frying pan with the olive oil, add the mushrooms and peppers and cook, stirring, for two minutes. Add the pepperoni and cook for 3 minutes, remove from the heat.
- In a bowl, combine the mixture with the pizza sauce and grated cheese.
- Preheat oven to 375° F (190° C).
- Remove tenderloins from refrigerator and place on work surface. Spread filling in center of tenderloins and roll up tightly.
- Tie tenderloins with butcher's twine.
- In a skillet over medium-high heat, add olive oil.
- Place pork tenderloins in skillet and sear on each side for a few minutes.
- Transfer the pork tenderloins to an ovenproof dish and bake for about 15 minutes, or until the internal temperature of the meat reaches 145°F.
- Remove from oven and let cool for a few minutes, then slice and serve.
