Apple Stuffed Pork Tenderloin Recipe

1.    Let pork tenderloin rest at room temperature for at
least 30 minutes, but not more than 2 hours, before cooking.

Preheat oven to 425°F. Combine apple juice and white wine in a small bowl and season
with salt and black pepper, to taste. Set aside. 

Place a sheet of plastic wrap on a clean, dry work surface. Add the butterflied
tenderloins on top of the plastic and cover with a second sheet of plastic
wrap. Pound the meat with a meat mallet or rolling pin until it is
approximately 1/3” thick throughout. Season lightly with salt and black pepper.

Heat olive oil in a large skillet over medium heat. Add
chopped apples, red onion, and mushrooms. Cook, stirring occasionally, until
the apples are soft and mushrooms and onion are browned, approximately 8-10
minutes. Season with salt and black pepper, to taste.

Add rosemary, cinnamon, and cloves to the skillet and cook for another minute or
two, or until the spices become fragrant. Remove from heat and stir in the
chopped dates and crumbled Feta.

Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly.
Secure the roasts with kitchen string or toothpicks.

Carefully transfer the tenderloins to a large roasting pan. Using a pastry brush, coat the
outside of each roast with the apple cider/wine mixture, then pour half of the
remaining liquid into the pan. Sprinkle roasts lightly with salt and black pepper,
if desired, before placing the pan into the pre-heated oven. 

Baste the pork with the remaining apple cider mixture every
10-15 minutes while it cooks. Check for doneness after 50 minutes and continue
cooking until an instant read thermometer inserted into the center of the pork reads
just below 145°F. (Temperature will increase while the meat rests).

Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes
before removing the kitchen string or toothpicks. Slice and serve immediately
with a drizzle of pan juices. Enjoy!