Stuffed pork tenderloin

2 portions of pork loin

2 apple

100 g pitted prunes

1 glass cream

butter or margarine
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1 glass water or broth

starch, salt

Each portion was cut along the fillet, beat off, put it softened prunes and apples, cut into thin slices. Prepared meat wrapped along the length of the piece in a roll and tie tightly with thread. The resulting rolls fry in very hot oil, then season with salt, add water and simmer until tender. Starch dissolve in the cream and pour in the sauce. Rolls release from the skin, cut into slices 1-2 cm thick, pour the sauce and served with potatoes or rice crisp.