Mix together the garlic, red peppers, paprika, thyme and 2 tablespoons of the oil in a bowl, then season well.
Lay the pork tenderloins on a chopping board, then, using a sharp knife, slice through lengthways and open out like a book. Scatter the red pepper mixture over the pork and then tightly roll up and secure with cocktail sticks.
Place the pork in a lightly greased shallow roasting tray, season with salt and pepper and drizzle over the remaining oil. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and cooked through.
Cut into bite-sized pieces and serve scattered with thyme springs to garnish.