|Lean pork tenderloin slices||12|
|Grated onion||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Stock||3⁄4 Cup (12 tbs)|
Pound meat, and rub with salt and pepper.
Lay apple section and 1/2 prune on each porkslice.
Top each with 1 teaspoon grated onion; roll up, and tie with string.
Dip in beaten egg, then in crumbs; brown rolls in butter or margarine in heavy frying pan; add stock to depth of 1/4 inch.
Cover, and braise about 1 hour or until meat is tender.
Turn rolls once, and baste a few times while cooking, adding more liquid if necessary.
Remove string, place rolls on platter and pour a little gravy from pan over them.