Roll out the puff pastry slightly and cut it into 12 squares. Wet the muffin tray and lay out one of the cut out squares in each holder.
Shape the edges with your fingers. Put finely chopped pork tenderloin (or other sausage or ham) at the bottom.
Mash the tomatoes, strain them to have only the thick, fleshy part left over. Put 1-2 tbsp of them in each muffin holder.
Sprinkle with oregano and basil. Finish off with cubes of cheese at the very top. Bake in a highly preheated oven until reddened.
Take them out of the forms once they cool.