Instructions: Soak prunes in port wine for at least 12 hours. Pound pork filets until thin. Salt and pepper lightly. Saute chorizo, onions, celery, carrots and garlic until vegies and chorizo are soft. You might want to drain the fat from the chorizo. Combine bread crumbs, egg and lemon juice and incorporate vegie/chorizo mixture. Lay pork filets on a work surface and spread out stuffing mixture. Roll and tie.

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