No, pizzaiola isn't pizza. But it's just as good.
8 thick slices scamorza or mozzarella cheese, divided3 medium cloves garlic, minced1/3 cup canned roasted red peppers, drained and chopped1/4 cup chopped fresh basil leavesSeason pork all over with salt and pepper. Lay pork flat on a work surface and top each tenderloin with a slice of cheese. Roll pork over and around cheese, and tie tightly every 3 inches with a piece of kitchen twine to seal cheese inside.In a Dutch oven, heat oil over medium-high heat until shimmering.
Bring to a simmer and cook for 2 minutes.Add tomatoes, roasted peppers, bay leaves, and crushed red pepper and season with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 20 minutes. Meanwhile, remove twine from pork with scissors, being careful not to unroll the pork; preheat broiler and position oven rack to middle position.Return pork to Dutch oven, nestling it in the sauce. Top each piece of pork with 1 of the remaining 4 slices of cheese.
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