Date Apple Stuffed Pork Wellington & Smashed Sweet Potato Slices with Date Amaretto Compote 

Heat oven to 375 degrees F.  Line a large baking sheet pan with sides, with a large sheet of parchment paper; set aside.

Preparations for stuffed pork wellington and sweet potatoes. Heat 1 tablespoon olive oil and 1 tablespoon butter, over medium-high heat in a large 12-inch skillet. Add apples, cook for 2 to 3 minutes, or until partially tender, stirring as needed. Add 10 chopped dates to partially cooked apples and cook an additional 2 minutes until stuffing mixture is cooked through. Remove from heat, spoon stuffing mixture into a plate or bowl; set aside. Wipe skillet clean with several sheets of paper towels. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter, over medium-high heat, in the cleaned large 12-inch skillet. Wipe pork tenderloins clean from excess moisture. Season both tenderloins lightly with salt and ground black pepper. Add seasoned tenderloins to heated olive oil and butter in skillet and braise each tenderloin to lightly sear and brown sides, about 2 to 3 minutes, turning sides as needed, remove from heat; set aside.

Continue preparation process. Place a large sheet of parchment paper over clean work surface near range. 

Lightly flour surface of placed parchment paper and rolling pin. Carefully, place the sheet of puff pastry, lengthwise onto the floured parchment paper. Using the rolling pin, roll out the pastry, to measure 10-inch by 15-inch rectangle pastry sheet. Place the 4 slices prosciutto or ham lengthwise layering slightly over center of puff pastry, and brush over the prosciutto or ham slices with Dijon mustard.  Place both tenderloins lengthwise centered over prosciutto or ham slices on pastry, spoon date apple filling evenly in between tenderloins, keeping tenderloins nestled close to stuffing. Fold upward short sides of pastry over tenderloins, then fold up sides of pastry lengthwise to cover tenderloins and enclose and seal. Carefully, transfer puff pastry wrapped stuffed tenderloin, bottom side down over middle of prepared lined baking sheet pan, placing into the center of pan, lengthwise. Then add the sliced sweet potatoes lengthwise onto each side of wrapped stuffed tenderloin. Baste the wrapped stuffed tenderloin wellington and sweet potato slices with the 3 tablespoons melted butter. Sprinkle over tops of all with the finely ground pecans.

Bake wellington and sweet potatoes for 30 to 35 minutes, or until pork tenderloin wellington registers 140-degrees F. internal temperature. Place onto a wire rack to set about 5 minutes, then transfer carefully to a serving platter, cut pork tenderloin wellington into 1-inch slices. and smash the sliced sweet potatoes served onto the sides.

Meanwhile, 20 minutes prior to pork tenderloin wellington cooking time being completed, prepare date amaretto compote.  In a heavy-duty saucepan, heat over medium heat, add amaretto liqueur, brown sugar, and 2 tablespoons butter, whisking frequently, mixing together until amaretto begins to reduce. Reduce heat to low, spoon in to add each, 16 chopped dates and orange segments; also add in 3 tablespoons orange juice; as compote mixture starts to thicken stir gradually, remove from heat. Pour compote mixture into shallow bowl; let cool completely about 15 minutes. Add extra tablespoon of orange juice if needed to loosen texture of mixture.

Spoon date amaretto compote mixture lengthwise between the smashed sweet potatoes and date apple stuffed pork wellington. Serve and enjoy.