Apple and Feta Stuffed Pork Tenderloin Recipe (Great Christmas Dish)

Instructions

1. Prepare for cooking the Pork Tenderloin. You will need a Large Roasting Pan, some toothpicks, some cooking string or twine and some plastic wrap.
2. Allow the pork tenderloins to rest at room temperature for around 30 minutes, but no more than 90 minutes, before cooking.
3. Preheat your oven to 425°F.
4. Combine the apple juice and white wine in a small bowl. Add the salt and black pepper to the apple wine mix and stir briskly. Once mixed well set aside.
5. Place a large piece of clean plastic wrap on your dry work surface and lay the butterflied pork tenderloins on the wrap. Place another sheet of plastic wrap on the top of the pork and gently pound the meat with a kitchen mallet or rolling pin until it is approximately 1/3 inch thick. Remove the top layer of plastic and season the meat lightly with sea salt and black pepper.
6. Start to prepare your stuffing by heating the olive oil in a large skillet over a medium heat.
7. Add the chopped apples, red onion, and mushrooms to the skillet and cook until the apples are soft and the mushrooms and onion have gained some color, stirring occasionally. Cook for approximately 8 - 10 minutes. Season with salt and black pepper, if required.
8. Add the rosemary, cinnamon, and cloves to the skillet and cook for another minute or two, or until the spices have become fragrant.
9. Remove from the heat and stir in the chopped dates and crumbled Feta.
10. Spread the stuffing mixture onto your prepared pork tenderloins and roll up tightly. Secure the meat so that it remains rolled tightly, this can be done using kitchen string and the toothpicks to add extra strength.
11. Carefully transfer the tenderloins to a large roasting pan and discard both pieces of plastic wrap.
12. Using a pastry brush, baste the outside of the meat with the apple and wine mixture and then pour half of the remaining liquid into the pan. Sprinkle lightly with black pepper, if desired.
13. Place the pan into a pre-heated oven. Continue to baste the pork with your remaining wine and apple mix while it cooks, about every 10-15 minutes.
14. Check the meat after 50 minutes to see if it is cooked. Keep the meat cooking until your meat thermometer, when inserted into the center of the roast pork, reads 145°F. You will find that the internal meat temperature will increase as you allow the pork to rest.
15. Remove the pan from the oven and cover loosely with aluminum foil.
16. Let the pork rest for 10 to 15 minutes and then remove the kitchen string and toothpicks.
17. Slice and serve immediately using the pan juices as a gravy. Delicious! Enjoy!