Veal tenderloin with apple sauce

 For the applesauce:
− Wash the apple, peel and cut into cubes.
− Pour the apple pieces into a saucepan with 200 ml of water and one teaspoon of sugar or sweetener.
− Let it boil and when the apple turns brown, remove it from the heat.
− Grind the apple pieces until get a homogeneous texture.

In a frying pan, put olive oil and when it is hot add the tenderloins and the provencal herbs to taste.

The point of the tenderloins will be to the taste of the diners.

Plate the sirloin together with the compote garnish.