Stuffing a pork tenderloin isn't difficult. The difficult part is finding one big enough to stuff.
Butterfly it. Trim the ends so the thickness is fairly consistent. Cut almost through the centre, then cut almost through each side. Lay it out flat. Little EVO, salt, pepper, your favorite apple stuffing. Roll and tie off. Cook to 165F internal.
If you can't find large enough tenderloin do two smaller ones single and skewer together along one edge with long bamboo skewers. Soak the skewers in apple juice.
In the last bit of cooking brush with mixture of 1 cup apple juice and 3 table spoons of Canada # 3 Maple syrup (stronger flavoured syrup comes at the end of the syrup season)