To make the stuffing:

1. Melt the butter and add the olive oil in a skillet over medium heat before stirring in the shallots. Let them cook until translucent and then add the apples, rhubarb, sage, savoury and thyme and cook and stir until the fruit is soft – 5 to 8 minutes. Transfer to a bowl and stir in the breadcrumbs. Set Aside.

To make the pork and sauce:

1. Preheat the oven to 375℉
2. Trim the pork tenderloins of excess fat and silver skin membrane.
3. Slice them in half lengthwise, leaving ¼ inch intact then open each like a book and pound them flat.
4. Spread the stuffing down the middle – keeping it an inch from the edge.
5. Tuck the ends in and bring each tenderloin together, tying them up with string.
6. Heat the olive oil in a large skillet on medium-high heat and add the tenderloins. Turn them every 5 minutes or so until they are brown on all sides. (Tip: You know when to turn them, because they will lift easily when enough browning has happened. You never need to pull them, when they are ready to turn, they’ll lift easily). Turn off the pan and set it aside for now.
7. Transfer the tenderloins to a rack on a roasting pan, coat with the melted jelly and roast for 25 minutes or until juices run clear and the meat is no longer pink inside. Let the meat rest while you make the sauce.
8. Bring the skillet to heat on medium-high again and when hot, pour the wine in and use a wooden spoon to remove any browned bits. Stir in the stock and Dijon mustard and the Overnight Rhubarb Sauce.
9. Remove the string from the tenderloins, cut into ⅓ inch slices.
10. Enjoy with the rhubarb sauce, some new potatoes and an asparagus stir fry or your favourite spring vegetables.