2 lb pork
1 lb seedless dried black prunes
½ lb bacon
3 cups dry red wine
3 tbsp vegetable oil (to grease a baking sheet)
Salt, grated black pepper, other spices on taste
Slice pork into thin long slices.
Tenderize every slice, sprinkle with salt and pepper.
Cut prunes into very small cuts, mix with grated black pepper.
Put 1 tsp of prune-pepper mix on a slice, roll, then roll in bacon stripes, and pin with small wooden toothpicks.
Put the rolls in a wide enameled sauce-pan; pour wine to cover the rolls, cover saucepan with a lid, and let sit for 3-8 hours in a refrigerator.
Then, grease a baking sheet with the oil, and place rolls on it.
Preheat an oven to 380-390º F, and bake for about 30-40 minutes, turning every 10 minutes.
Rolls are ready if, when you poke them, clear juices come out.
Serve with potato puree, or with fried potatoes and mushrooms.