Lacquered pork roulade filled with prunes

Dab the meat with kitchen paper. Cut meat on wide side with sharp knife into thin (1 to 1 1/2 cm) flat cloth. Sprinkle with salt and pepper. Peel the apple, remove the cores and cut the apple into pieces. In a bowl, mix together apple, plum and lemon juice. Organize meat with plum mixture and roll up into a roulade. With kitchen rope roll the roulade 1 time in length and 3 times in width.

Fry butter in a frying pan and bake all-around brown bread. Cook meat with lid slanting on pan in approx. 50 minutes until cooked gently. Place the roulade in a baking dish and let it rest for approx. 10 minutes covered with aluminum foil. Meanwhile, preheat the grill to the highest setting. Combine wine, meat stock and whipped cream with cooking fat and gently simmer until nice gravy, stirring up stirring. Stir jam through it. Cover roulade on the top with apple syrup and place under hot grill for approx. 5 minutes. Meanwhile, stir in the cup of cornstarch with 3 tbsp water and lightly bind the sauce. Season with salt and pepper. Remove the ropes from the roulade and cut the roulade into 8 slices. To make something sauce, to serve the rest separately. Serve with red cabbage and fried potatoes with dill.