Preheat oven to 425F.

In a small bowl combine the apple juice and white wine, then season with salt and pepper to taste. Set aside.

Place a sheet of plastic wrap onto a clean, dry work surface. Place the butterflied tenderloins on top of the plastic, then cover with a second sheet of plastic wrap. Pound the meat with a meat mallet or rolling pin until it’s about 1/3” thick. Season the tenderloin lightly with salt and pepper.

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

Add the cinnamon, cloves, and rosemary to the skillet and cook for 1-2 minutes or until the spices become fragrant.

Remove from the heat and stir in the crumbled Feta and chopped dates.

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

Transfer the tenderloins to a large roasting pan. With a pastry brush, baste the roast with the apple cider and wine mixture, then pour half of the remaining liquid into the pan. If desired, sprinkle the roasts lightly with salt and pepper before placing into the oven.

Baste the pork tenderloin with the remaining apple cider mixture every 10-15 minutes.

After 50 minutes check the tenderloin for doneness and continue cooking until a thermometer inserted into the center of the pork reaches 145F. (The temperature will increase while the meat rests).

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