Mix sultanas, nuts, prosciutto and breadcrumbs together.
Season pork schnitzels and spread some mixture over each slice.
Roll up tightly and tie with string.
Heat oil in a pan and gently brown the pork rolls before adding sherry, tomatoes and basil.
Stir, cover and cook gently for 15 to 20 minutes, until the meat is tender.
Serve with creamed parsnip mash seasoned with a little nutmeg.
To jazz up this dish for a dinner party, serve with a few cubes of quince paste, which has just arrived in South Africa.
It's Spanish in origin, and great with pork dishes or cheese.