Preheat oven to 375˚F/ 190˚C.
Begin by cleaning up the tenderloins, removing silver skin and fat.
Cut it all the way down the long end of the tenderloins, making sure not to cut all the way through.
Open tenderloin like a book, cover the split tenderloins with plastic wrap and using the flat side of a meat hammer, pound out the pork to increase the size of the tenderloins.
Remove the casing from the sausages and cut it in small pieces. Saute sausages in a pan over medium-high heat for about 3 minutes.
Lay the mozzarella slices in the middle of the tenderloins, add 1/3 of sausage, carrot and spearmint.
Roll the tenderloins tightly starting with the long end and secure the ends with toothpicks. Poke toothpicks through parallel to each other to create a flat cooking surface. Season the so rolled tenderloins with salt and pepper.
Heat a skillet over medium heat and add 3 tablespoons olive oil. Once oil is hot, place tenderloins in the skillet and sear about 2 minutes per side (6-8 minutes in total).
Transfer the tenderloins to a baking pan and bake at 375˚F/ 190˚C for about 30 minutes.
Serve the tenderloins with rice or with homemade creamy mashed potatoes or with crispy roast potatoes as I did.
