Soak the raisins in the liquor for at least 2 hours.

Trim the fat from the tenderloin, cut it lengthwise into three layers without cutting all the way through to create a book shape (see the video for better understanding).

Lay the meat flat, season the inside with salt and pepper, and place the bacon slices on top. Arrange the prunes in a line on top of the bacon.

Roll it up tightly, keeping the natural shape of the tenderloin, tie it well with kitchen twine, and season the outside with salt and pepper. Set aside.

Peel and chop the vegetables into large pieces. Leave the garlic with the skin on and make a cut in each. Peel, wash, and chop the potatoes into thick pieces. Set aside.

Heat a large pan with a little oil, and when hot, brown the stuffed tenderloin on all sides. Set aside.

In the same pan, with the remaining oil, sauté the onion, carrot, tomato, and garlic for a few minutes until slightly browned. Transfer them to the baking dish you'll use for roasting and set aside.

Add a little more oil to the same pan and cook the potatoes for a few minutes until slightly cooked. Remove from the pan and set aside.

Place a piece of bay leaf on each side, put the meat in the center, peel and chop the apple, and place it around the meat.

In the baking dish where you'll roast the tenderloin, pour the sautéed vegetables and season with salt and pepper. Add the drained raisins.

Also place the partially cooked potatoes around the meat, sprinkle with rosemary and thyme to taste, pour the soaking liquor over the meat, and finally add the beef broth.

Slice to the desired thickness, serve with the vegetables and potatoes, and enjoy. Try it, you'll love it!

With the oven preheated to 360ºF (180ºC), bake at 360ºF for 45 minutes (turn the tenderloin halfway through cooking).

Once baked, remove from the oven and wrap the meat in aluminum foil. Let it rest for a few minutes, then unwrap and remove the twine.