Pizza-style stuffed pork tenderloin

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.