How to cook
Preheat the oven to 428°F (220 °C). On the surface of the meat, make a few deep cuts. Brush well with oil and season it with salt and pepper. Cut the onions in half without peeling them. Arrange them in the tray with the pork with the layers facing up. Bake for half an hour and then reduce the oven to 356°F (180 °C).
If it starts to brown, cover it with foil. The meat is ready once it releases a clear juice when lightly pierced with a knife. For the sauce, cut the apples into cubes, add the pit-less prunes and broth and boil on the stove until almost all the liquid evaporates. Add the wine.
Remove the meat from the tray, peel the baked onions and cut them, strain the sauce into a pot. Add to it the apple mixture, bay leaf and pepper, boil for another 5 minutes. Blend well and if necessary, pass the sauce through a sieve.
Serve the meat topped with apple sauce and garnished with potatoes.