- Pork loin (piece) - 1200 Grams
- Carrot - 1 piece
- Prunes (without pits) - 10-15 pieces
- Bulb - 1 piece
- Tomato - 1 Piece
- Vegetable oil - 2 Art. spoons
- Salt, pepper - - To taste
Prepare all the necessary ingredients. Prunes are washed, if it is too dry - soak for 10 minutes in boiling water. Onion cut into half rings and fry until soft. Add the large grated carrots to the frying pan, stir and cook for another 5-7 minutes on medium heat. Add the diced tomatoes, reduce the heat and stew for about 8 minutes. While the vegetables are being stewed, we'll deal with the meat. Longitudinally cut 1/3 of a piece of meat. Approximately 2-3 cm of meat leave, so that the incised piece does not fall off. We unfold a piece of meat, like a book. We repeat the procedure from that side of the meat, which is thicker (we did not cut a piece in half, but only a third). We re-unfold the meat as a book. As a result, we cut a large piece of meat so that it became thin, but 3 times larger in area. Generously salted and beaten meat. Prunes are crushed (each approximately 4 parts) and added to the fried vegetables. Solim, pepper, mix. Preheat the oven to 200 degrees. The stuffing from vegetables and prunes is evenly distributed over a piece of meat. Leave about 1 cm from the edges for convenient wrapping. Carefully wrap it in a roll. We fix the roll with food threads so that it does not fall apart when baking. In a frying pan warm up the vegetable oil, on a quick fire, roast our roll until golden brown. Just a few minutes. Slightly fried roll rolled into a roasting dish. We put in a preheated oven to 200 degrees and bake for 45-50 minutes. We remove the finished roll from the oven, remove the food threads. The dish is ready to serve. Bon Appetit! :)
Servings: 7-9