Roulades with a twist

Ingredients for 4 servings:

• 6 pork roulade(s) each approx. 175 g
• 3 tbsp tandoori paste
• 12 plums, dried, without stones
• salt and pepper
• 2 tbsp oil
• 500 ml vegetable stock
• 200 ml sherry
• 1 tbsp cornstarch in 4 tbsp water stirred until smooth
• 1 pinch(s) of powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Flatten the roulades, season with salt and pepper, and spread with tandoori paste. Place two prunes on the bottom third of each. Roll up the roulades and secure with roulade pins. Heat the oil and fry the rolls until well browned on all sides. Pour the liquid over the meat and bring to a boil. Cover the roulades and cook for about 20-25 minutes. Remove the roulades from the stock. Thicken the stock with the mixed starch, cook for about 1 minute, and season to taste with salt, pepper, and powdered sugar. Return the rolls to the sauce and keep warm. Serve the roulades with boiled potatoes and Brussels sprouts.