Cut the apples into small cubes.
In a saucepan, warm 1 glass of water mixed with 1/2 teaspoon of sugar and pour over the apples and plums and mix.
When it starts to boil, add the wine and stir lightly for 5 minutes. Then turn it off and leave it for 10 minutes. The sauce is ready.
In a large saucepan sauté the meat with the olive oil.
Season with salt and ground pepper.
Transfer the meat with its liquids into a baking pan with cover and pour over the sauce. If cooked with potatoes put them next to the tenderloin and cover with sauce.
Add 2 glasses of water and cover the pan.
Bake for 2 ½ hours at 200°C (air).
Serve with rice if cooked without potatoes.
1kg pork tenderloin
5 tablespoons extra virgin olive oil
½ cup Sangria or red wine
½ tablespoon cinnamon
½ teaspoon sugar
Salt, ground pepper
Small potatoes (if desired)