Pork stuffed with "Norwegian"

100 g fillet of pork

50 g prunes

1 glass broth

? glass cream

1 apple

2-3 Art. l. butter
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1 h. l. starch

black pepper

salt

Scalded with boiling water over the fruit prunes, remove the bone, chop into cubes, rub on a coarse grater apple.

A piece of meat along the cut, put in a plastic bag, beat off.

Prunes and apple lay in the middle of the meat, roll it roll, roll up the thread.

Fry the meat in hot butter, pour the broth, put over low heat.

In the sauce from the meat add the dissolved starch in the cream, simmer over low heat until thick.

When submitting pork stuffed with "Norwegian" cut into slices 2 cm thick and pour prepared sauce.