Pork Loin a Beccafico

To prepare pork loin a beccafico, start with the filling: pour a drizzle of oil into a pan 1 and add the breadcrumbs 2 to toast them. Stir with a wooden spoon occasionally to prevent burning 3 and cook for a few minutes until they are toasted and crispy. Then turn off the heat and let them cool slightly.

Soak the raisins in warm water to rehydrate them 4, then finely chop the bunch of parsley 5; drain the anchovies from the preservation oil and chop them finely 6.

In a large bowl, pour the toasted and cooled breadcrumbs 7, the well-drained raisins 8, and the pine nuts 9.

Continue with the chopped parsley and anchovies 10, then add the sugar 11, salt, and pepper to taste, and mix the ingredients with a fork 12.

Now that the mixture is ready 13, you can take the meat: lightly pound the pork loin slices to make them even thinner and more tender 14; cut them in half lengthwise and fill each strip with the mixture 15 (set aside any leftover mixture).

Then roll up the meat to create the rolls 16; grease the baking dish with a drizzle of oil 17 and place the rolls side by side 18.

Once finished 19, place half a bay leaf between each roll. Then drizzle with a little oil 20 and the orange juice 21,

sprinkle with the remaining filling 22 and drizzle with honey 23. Finally, season the pork loin rolls with chili powder to taste and bake in a preheated static oven at 390°F for about 20 minutes. Once cooked, take the pork loin a beccafico rolls out of the oven 24 and serve them hot or warm!