Pork rolls stuffed with prunes (Kruchenyky)

1. Cut the pork loin into 8 slices, pound them thin under cling film and season both sides with salt and pepper; soak the prunes in hot water for 10 minutes, then cut into strips.

2. Dice the bacon small and render it in a frying pan; add the finely chopped onion and sliced mushrooms and fry until the mushroom liquid has evaporated; let cool slightly.

3. Put a spoonful of the mushroom filling and a few prune strips at one end of each slice, fold in the sides, roll up tightly and secure with a toothpick or kitchen string.

4. Dust the rolls with flour and brown them on all sides in hot oil in a wide pan.

5. Pour in the water, cover and braise over low heat for 30 minutes; then add the sour cream, stir it gently into the juices and cook uncovered for another 15 minutes until the sauce is creamy.

6. Remove the toothpicks and serve the rolls with the sour cream sauce and mashed potatoes or buckwheat.

Tip: In Ukrainian cooking kruchenyky are a festive dish; the sweetness of the prunes and the earthy mushrooms make the magic – you can also mix the prunes with walnuts, as they do around Poltava.