Stuffed Pork Tenderloin

1 Pork Tenderloin
4 TBSP Rosemary Infused Olive Oil
2 TBSP Shallot Garlic Infused Olive Oil
3 TBSP Honey Date Infused Balsamic
15 Prunes, chopped
2 Shallots, diced
Italian Bread Crumbs
Butcher’s Twine
Fresh cracked Black Pepper
Pink Himalayan Salt


Preheat oven to 350 degrees. Rinse tenderloin and place on cutting board. Imagine that the tenderloin is a scroll and  taking a long Chef’s knife you begin cutting the tenderloin lengthwise about a half inch thick, all the while “unfolding” the scroll. The result should be a rectangle piece of meat that is approximately a half inch thick all the way across. Whisk 1 TBSP of the Rosemary and 1 TBSP of the Shallot Garlic infused Olive Oils together in a small bowl. Rub this mixture on both sides of the meat, coating it generously. Sprinkle pepper, and salt on both sides of meat. Place meat on a piece of wax paper or parchment and set to side to marinate. Meanwhile, chop up shallots and prunes and cook in the remaining rosemary and shallot garlic olive oils until both are extremely tender and they begin to become mushy. Pour in all of the Honey Date Balsamic and allow to cook off a bit of the vinegar. Add in italian bread crumbs until all the oil is absorbed and you have a nice moist paste. Smear paste onto the tenderloin and then roll it up. Carefully wrap and tie the twine and place tenderloin into a rectangular pan, lined with foil. Roast for 45 minutes to an hour, depending on the size of your roast. Allow to rest covered for 10 minutes before slicing 1 inch medallions and serving with Rosemary Potatoes and a green vegetable.