6 tbsp butter - softened
1 shallot - sliced thin
1 large Apple - sliced thin
6 dates - seeded and chopped
1 tbsp brown sugar
1 tsp cinnamon
1/2 tsp cardamom
1 (3 to 4 pound) pork tenderloin
2 tbsp minced herbs (sage, rosemary, thyme)
2 tbsp whole grain mustard
1 tbsp Dijion mustard
4 oz prosciutto
1. Heat oven to 425 degrees. In a medium saucepan, melt 3 tbsp of the butter. Saute shallots with a dash of salt and pepper until soft. Add the apples and dates with another dash of salt and pepper and continue to cook until caramelized. Sprinkle in the brown sugar, cinnamon, and cardamom and cook one more minute.
2. Butterfly the pork tenderloin by cutting down the middle on one side of the meat until the meat opens like a book. Be careful to not cut all the way through. Evenly distribute the apple mixture inside the pork and close tightly. Liberally salt and pepper the meat on all sides.
3. In a bowl, mix together the remaining 3 tbsp of butter, minced herbs, whole grain mustard, and Dijion. Spread evenly on all sides of the tenderloin, being careful to not spill out any of the apple mixture. Place tenderloin on a baking sheet lined with parchment paper. Take each slice of prosciutto and wrap the tenderloin, letting the prosciutto act as a "tie" to secure the apple stuffing. Roast in the oven for 15 to 20 minutes or until pork is cooked through. Cover in foil and let rest for at least 10 minutes. Slice and serve.