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