1. Heat oven to 425°F. Heat 1 teaspoon oil in skillet over medium. Cook apple, thyme, salt and pepper for 3 minutes; remove from heat. Stir in artichokes and cheese; let cool.
2. Using a sharp knife, cut tenderloin down the middle lengthwise without cutting through. Spoon stuffing down center of tenderloin. Tie tenderloin closed with water-soaked butcher’s twine at 1-inch intervals.
3. Heat remaining 2 teaspoons oil in oven-proof skillet on high. Sear pork on all sides. Place pan in oven and roast until internal temperature reaches 145°F. to 160°F., about 10 minutes. Let stand 10 minutes. Remove twine and cut into 1-inch thick slices to serve.