Pork roulades with prunes

Ingredients for 2 servings:

• 2 thin pork schnitzels
• 1 tbsp plum jam (Powidl)
• 2 onions
• 10 prunes
• 1 tbsp clarified butter
• 1 garlic clove(s)
• 2 slices of dark farmhouse bread
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Pound the schnitzels. Peel the onions and slice half into rings, then dice the rest. Dice the prunes. Peel and finely chop the garlic. Brush the meat with the plum jam, season with pepper, and top with the onion rings and some of the prunes. Roll up and secure with a skewer. Heat the clarified butter in an ovenproof pan and sear the rolls all over. Add the diced onions, garlic, and prune and fry them as well. As soon as the onions begin to brown, deglaze with water and crumble in the stale bread. Cover everything and let it simmer gently in the oven at 175 degrees Celsius for about 1.5 hours. Remove the rolls and keep warm. Purée the sauce with a hand blender and season with salt and pepper. Return the meat to the sauce and heat through. Serve on warmed plates with the desired filling side dish – in this case it was mashed potatoes.