Pork Prune Roll Ups
|Water||1 Cup (16 tbs) (As Required To Cover)|
|Black pepper||1⁄4 Teaspoon|
|Lean pork slices||8 (Thin, Approximately 2 Pound Shoulder Roast)|
|Whole wheat flour/Rye flour||4 Tablespoon|
|Water||1 Cup (16 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
Simmer prunes in water to cover for 10 to 15 minutes.
Peel, core and quarter apple and slice thinly.
Mix salt, pepper and ginger and sprinkle half of mixture over slices of pork.
Pit prunes and lay 2 prunes and some sliced apple on one end of each slice of pork.
Roll up with fruit inside, fastening securely with toothpick.
Sprinkle outside of roll-ups with remaining seasoning mixture.
In skillet or Dutch oven, brown roll-ups evenly on all sides in oil.
Add water from the prunes, cover and simmer for 30 to 35 minutes, or until meat is tender.
Watch carefully and add more water as it is needed during the cooking period.
Remove roll-ups and keep them warm.
Dissolve flour in a little water and add to broth in skillet.
Allow to simmer a few minutes, then stir in yogurt.
Remove toothpicks from roll-ups, pour gravy over them and serve hot.