1 ½ kg of boneless pork, e.g. shoulder
1 leek, cut into large pieces
1 glass of red wine Grand Reserve Naoussa
1 small glass of brandy
4 celery stalks, cut into large pieces
6 tablespoons butter
10 Marianna's wine leaves
Put the prunes with the red wine and the brandy in a bowl and soak for a few hours. Cut the meat in two-three big slices. Season with salt and pepper.
Heat 2 tablespoons of butter in a pan and sauté the leek and celery slowly. Distribute the vegetables on the meat. Then remove the prunes and place them on the vegetables, lengthways. Place the grape leaves on a smooth surface and place the meat on top. Roll into a large roll and fix with a kitchen string.
Sauté lightly in a saucepan with the remaining butter. Add the marinade and simmer for 1.5 hours. Let rest a bit. Slice the meat and serve with rice.
The sauce is served separately.