Schnitzel rolls with plum filling

Ingredients for 2 servings:

• 200 g pork loin, cut into 4 thin schnitzels
• 12 slices of bacon
• e.g. salt and pepper
• n. B. Pul Biber
• n. B. sugar
• 8 prunes, dried, without seeds
• 2 onions, red
• oil
• 2 tomatoes
• 2 tbsp dry vermouth
• wooden skewers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Place the schnitzels between two pieces of foil and hammer them flat. They should be only 3-4 mm thick. Season with salt and pepper. Place two prunes on each slice of meat, then roll them up and wrap them with three slices of bacon placed side by side. If they don’t hold together, secure them with a wooden skewer. Dice the onions and peel and slice the tomatoes. Heat a little oil in a pan and fry the meat rolls all over for about 6 minutes. Remove from the pan and keep warm. Briefly sauté the onions and finely chopped garlic cloves in the drippings, then add the tomato pieces and simmer for a while. Season to taste with salt, pepper, sugar, and vermouth. If you like it a bit spicier, add chili flakes or pul biber. Then add the rolls to the tomato sauce and let them marinate briefly in the oven at 150°C. Serve with rice or baguette.