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 pork tenderloin with a meat tenderizing mallet or a rolling pin for meat 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, occasionally stirring, until the apples are soft and mushrooms and onion 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 Feta.

Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with butcher string or premium 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 roasting 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 roasting 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 butcher string or premium toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!