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1
Make the pilaf.
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2
Place the sliced almonds in a pot and roast until browned.
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3
Remove.
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4
Add butter to the pot and once it has melted, add the rizonni pasta (or broken up spaghetti) and cook on medium heat until golden.
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5
Add the rice and completely coat with the oil as it cooks.
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6
Add the water, bouillon, and dried cranberries.
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7
Bring it to a boil on high heat.
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8
Once boiling, lower the heat to low and let it cook for 15-20 more minutes.
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9
Once the liquid has evaporated, add the diagonally sliced green onion and the almonds from Step 1.
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10
Mix everything together.
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11
Wash the apple well, remove the seeds, and cut into 1cm cubes.
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12
(You can remove the skin if you want.)
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13
Rinse the green beans and cut them in half diagonally, lengthwise.
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14
Slice the tenderloin into 1 cm thick slices.
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15
Season both sides with salt and black pepper.
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16
Dust both sides with flour and shake off any excess.
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17
Heat 1 tablespoon of olive oil in a frying pan on medium-high heat.
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18
Add the apples from Step 6 and cook for 2 minutes, then remove.
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19
Add another tablespoon of olive oil to the same frying pan and cook the tenderloin until both sides have become browned.
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20
Remove.
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21
Pour in the wine and cook off the alcohol.
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22
Add the water, bouillon, and green beans.
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23
Then add the apples and bring to a boil.
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24
Once boiling, lower the heat to medium and simmer for 5 minutes.
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25
Add the tenderloin from Step 10 to heat it up again.
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26
Once the sauce thickens, taste it and adjust with salt and black pepper as needed.
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27
It's done.
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28
Serve on a dish with the cranberry rice from Step 5.
