Pre-heat the oven to 450. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.

Butterfly the pork tenderloin (cut in half lengthwise, almost all the way through, but not quite, and then spread open to lay flat) and then place meat between two pieces of plastic wrap or wax paper. Pound meat to ½ inch thickness using a meat mallet. Sprinkle the fillings of your choice (blue cheese & figs or cranberries & Gorgonzola) evenly over the pork, leaving ½ around the edges. From the long side, roll up the pork and hold the meat closed either by tying twine around it at two inch intervals or by sticking toothpicks through both sides to seal it. Sprinkle the salt and pepper over the pork and place on prepared baking sheet.

Bake for 20 minutes and remove from oven. Using a pastry brush, brush the apple butter over the top of the pork. Return the pork to the oven for another 5 minutes and remove from oven. Let meat stand for 10 minutes and discard twine/toothpicks before slicing.