Pork loin rolls with prunes, bacon and sweet-and-sour sauce

Simple rolls enhanced by prunes for a sweet-and-sour flavour. Make them richer with a sauce of prunes and turmeric.

INGREDIENTS FOR 4 PEOPLE

12 SLICES OF PORK LOIN

12 SLICES OF BACON OR PROSCIUTTO

12 PITTED PRUNES

12 SAGE LEAVES

SALT

PEPPER

I flatten the pork slices with a meat mallet.

I prepare bacon, pitted prunes and sage.

I place half a bacon slice on each pork slice.

I add a sage leaf and a prune.

I roll up.

I wrap another half-slice of bacon around each and secure with a cocktail stick.

I heat extra virgin olive oil in a pan and brown the rolls well. I add salt and pepper, cover and cook gently. Add a splash of white wine and a few sage leaves if you like.

PRUNE SAUCE

12 PITTED PRUNES

1 TEASPOON OF TURMERIC

1 TEASPOON OF APPLE CIDER OR WHITE VINEGAR

1 GLASS OF WATER

SALT

PEPPER

I put all the ingredients except the vinegar in a small pan and cook for around ten minutes until the prunes soften.

I transfer the soft prunes to a blender beaker and blend, adding a splash of water if too thick.

I put the sauce in a small pan, add a teaspoon of vinegar, taste and adjust salt and pepper.

I plate the rolls with a tablespoon of sauce. I served them with finely sliced red cabbage.