Pork Loin a Beccafico



Pork loin a beccafico is a reinterpretation of the famous Sicilian dish 'sarde a beccafico' in its Palermitan version. Flavorful, inviting, and succulent, this recipe is truly surprising for its combination of flavors. Pork loin is a tender and delicate meat that goes perfectly with the filling of breadcrumbs, raisins, and pine nuts flavored with orange. With the bay leaves placed to decorate and scent the baking dish during cooking, you will create truly delicious rolls. Also, prepare the original sarde a beccafico recipe or amaze your guests with a summer vegetarian variant with eggplant a beccafico... they will all be a hit!

If you are looking for more pork loin recipes, we recommend:

  • Milk-braised pork loin
  • Pork loin rolls with lemon


Pork loin 1.8 lbs (800 g) - sliced
Orange juice ½
Honey 2 tsp - about
Bay leaves to taste
Green Peperoncino to taste
For the stuffing
Breadcrumbs 0.4 cup (50 g)
Raisins 2 tbsp (25 g)
Pine nuts 2 tbsp (25 g)
Sugar 1 tbsp (15 g)
Anchovies in oil 2
Parsley to taste - to chop
Fine salt 1 pinch
Black pepper to taste
Extra virgin olive oil to taste

How to prepare 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!

How to store

You can store pork loin a beccafico in the refrigerator for 1-2 days, covered with plastic wrap.
Freezing is not recommended.


Once cooked, you can choose to serve the pork loin a beccafico hot or, in the Sicilian way, after letting it rest for at least 30 minutes covered with a clean cloth to allow the flavors to meld even more!

For the translation of some texts, artificial intelligence tools may have been used.