PORK CHUCK WITH PONIDZIE PRUNES
Cut pork chuck along without cutting to the end. Beat the meat firmly, rub withspices and leave for 45 minutes. Stuff it with rinsed prunes, roll up the meat and tie with cotton thread. Lay the remaining prunes at the bottom of the pan, sprinkle the meat with marjoram and roast slowly. Pour meat sauce over the meat while roasting to prevent the meat from drying. After about an hour, when the meat is soft, cut it into slices and serve with sauce and the prunes.
2 kg pork chuck (not too greasy)
500 g Ponidzie prunes
pinch of marjoram, salt, pepper