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

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

Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat in a large 12-inch skillet.

Add apples and 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.

Place a large sheet of parchment paper over a clean work surface near the range.

Lightly flour the 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 a 10-inch by 15-inch rectangle pastry sheet.

Place the 4 slices of prosciutto or ham lengthwise, layering slightly over the center of the 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 the stuffing.

Fold the short sides of the pastry upward over the tenderloins, then fold up the sides of the pastry lengthwise to cover the tenderloins, enclose them, and seal them.

Carefully transfer the puff pastry-wrapped stuffed tenderloin, bottom side down, to the middle of the prepared lined baking sheet pan, placing it lengthwise into the center of the pan. Then, add the sliced sweet potatoes lengthwise onto each side of the wrapped stuffed tenderloin.

Baste the wrapped stuffed tenderloin wellington and sweet potato slices with the 3 tablespoons melted butter. 

Sprinkle over the tops of all with the finely ground pecans. 

Bake Wellington and sweet potatoes for 30 to 35 minutes, or until pork tenderloin Wellington registers 140F internal temperature.

Place on a wire rack to set for about 5 minutes, then transfer carefully to a serving platter. Cut the pork tenderloin Wellington into 1-inch slices and smash the sliced sweet potatoes served onto the sides.

Meanwhile, 20 minutes before the pork tenderloin Wellington cooking time is 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 each of the 16 chopped dates and orange segments; also add 3 tablespoons of orange juice. As the compote mixture starts to thicken, stir gradually and remove from heat.

Pour the compote mixture into a shallow bowl and let it cool completely, about 15 minutes. If needed, add an extra tablespoon of orange juice to loosen the texture of the mixture.

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