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 the juice, wine, and salt and pepper in a measuring cup and set aside.

Next, place a sheet of parchment paper on a clean, dry work surface. (you can use a cutting board if you prefer underneath and just place the parchment paper on top when pounding)

Place the butterflied tenderloins on top of the paper and cover with a second sheet of parchment.

Now, pound the meat with a meat mallet or rolling pin until it is approximately 1/3” thick throughout.

Once done, remove the top paper and throw it out and allow the bottom paper to remain, and set the pork tenderloins aside on this paper.

*Optional Sprinkle garlic salt.

Using a large skillet, on medium heat, add olive oil.

Then, place apples, garlic, onion, and mushrooms in this pan.

Cover for the first 5 minutes so that the contents soften.

At the 7th minute, uncover, stir, and leave uncovered.

Now, allow the items to lightly brown (really the onions) for about another 6 minutes.

Please note the apples and mushrooms should be fork tender.

Once you have the light browning on the onions (not burning) turn off the heat.

Leave pan placed atop and add the rosemary, cinnamon, and cloves, and brown sugar, then mix.

Place the lid on the pan for about 2 minutes, allow the spices to penetrate, and flavor 'lightly'.

Remove from heat and remove the lid.

Add in the chopped dates and chopped/crumbled feta.

Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly.

Secure the roasts with kitchen string (at the bottom, middle, and top of each).

Carefully transfer the tenderloins to a large roasting pan.

First, use a pastry brush to coat the outside of each roast with the apple cider/wine mixture.

Then, once you have 'basted' the roast, just pour half of the remaining liquid into the pan.

Again if you wish you can sprinkle roasts lightly with salt and black pepper, before roasting ( I did not)

Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks. (so you will be checking on the roast.

*Each time you open the oven you will lose 25° of temperature, so allow the oven to recapture its appropriate heat before counting that as 'cooking time'. In other words over 45 minutes of cooking it will become 60 minutes because you will be opening and closing the oven, and need to recapture the proper heat for cooking.

Check for doneness after 45 minutes (basting) 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 after about 3 minutes)

Now, remove from the oven.

Cover the pan loosely with aluminum foil.

Then allow this to rest on your countertop for about 10-15 minutes before removing the kitchen string.

Slice and serve at this time.

You can use the pan juices if you wish to drizzle atop the slices.

Enjoy. ~ Dana XO