John Myers
Ingredients for 2 servings:
- 4 thin schnitzels from the pork loin, together approx. 200 g
- 12 slices of bacon (pancetta or bacon)
- salt and pepper
- Chili powder (pulbiber)
- 8 prunes
- 2 onions, red
- oil
- 2 cloves garlic
- 3 tomatoes
- 2 tbsp vermouth (Noilly Prat)
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
Preheat the oven to 150°C. Place the schnitzels between two pieces of foil and flatten them; they should be about 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 to four slices of bacon. If it doesn’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 on all sides for about 6 minutes. Remove from the pan and keep warm. Briefly sauté the onions and sliced garlic cloves in the frying fat, then add the tomato pieces and simmer briefly. Season to taste with salt, pepper, Pulbiber, sugar, and vermouth. Add the rolls to the tomato sauce and let them rest in the oven at 150°C for about 10 minutes.
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