Pork tenderloins with plum

Ingredients:

• 1 kg top loin
• 20 dag pitted prunes
• 2 tablespoons plum spread
• 2 tablespoons oil
• 1/2 cup dry red wine
• 1-2 cloves
• salt
• pepper
• one piece (1 cm) ginger-race

Instructions:

Blanch prunes and put them in hot wine for 30 minutes. Combine plum spread with grated ginger. Wash, dry and tenderize loin, sprinkle with salt and pepper, spread with plum spread. Take out prunes from wine, add a few pieces, place remaining prunes on meat in three rows. Roll loin pieces and tie up tightly with thread. Heat oil in a big pan and fry meat. Then transfer meat along with fat to oven-pan, add cloves and wine in which prunes soaked, add 2-4 tablespoons water. Sprinkle pepper. Roast for about one hour in 180 degrees, pouring gravy on meat from time to time. Add prunes you set aside in the middle of roasting time.