Savory Meat Roll with Prune Filling Recipe

Start by rinsing the prunes under cold water.

Then, soak them in hot water for *30 minutes* to soften.

Wash the orange thoroughly.

Grate the zest using a fine grater and squeeze the juice into a bowl, ensuring you collect all the liquid.

Drain the soaked prunes and place them in a saucepan.

Add the squeezed orange juice, a pinch of salt, and black pepper to taste.

Include the grated orange zest and ground cinnamon, then stir well.

Set the saucepan over medium heat and bring to a boil. Cook for *5 minutes*, then let it cool down.

Rinse the meat and trim away any tendons.

Using a meat mallet, gently pound the meat into cutlets that are *about 1 centimeter (0.4 inches)* thick.

Season with salt and black pepper to your liking.

Spread the cooled filling evenly over the meat cutlets.

Carefully roll each cutlet tightly into a roll and secure the seams with toothpicks or kitchen twine.

Grease a baking dish with flavorless vegetable oil.

Place the rolls seam-side down in the dish to prevent them from opening during baking.

Brush the tops of the rolls with additional vegetable oil.

Preheat your oven to *200 degrees Celsius (392 degrees Fahrenheit)*.

Bake the rolls for *15-20 minutes* until golden brown; then cover with foil and reduce the temperature to *180 degrees Celsius (356 degrees Fahrenheit)*.

Continue baking until fully cooked; bird meat is typically ready in *35-40 minutes* while pork may take *50-60 minutes*.

Keep an eye on the cooking time to avoid drying out the meat.

Once cooked, carefully remove the baking dish from the oven and let the rolls cool.

Slice the rolls into *rounds* when cooled.

Enjoy your delicious meat roll with a delightful filling! Bon Appétit!