Pork Rolls a Beccafico

• 1.75 lbs pork loin slices (800 g)
• Juice of ½ orange
• 2 teaspoons honey (about 2 cucchiaini)
• Bay leaves, as needed
• Red pepper powder, as needed

For the Filling:

• ? cup breadcrumbs (50 g)
• 2 tablespoons raisins (25 g)
• 2 tablespoons pine nuts (25 g)
• 1 tablespoon sugar (15 g)
• 2 oil-packed anchovies
• Parsley, chopped, as needed
• Pinch of fine salt
• Black pepper, as needed
• Extra virgin olive oil, as needed

• Prepare the filling: Heat a small amount of olive oil in a pan and add the breadcrumbs. Stir occasionally to avoid burning, and cook for a few minutes until toasted and crispy. Remove from heat and let cool.
• Soak the raisins in warm water to plump them up. Finely chop the parsley and drain and chop the anchovies.
• In a large bowl, combine the toasted breadcrumbs, drained raisins, pine nuts, parsley, chopped anchovies, sugar, salt, and pepper. Mix well with a fork.
• Prepare the pork: Lightly pound the pork loin slices to make them thinner and tender. Cut each slice in half widthwise. Stuff each strip with the prepared filling (reserve some filling for later).
• Roll the pork strips to form small rolls. Lightly oil a baking dish and arrange the rolls side by side.
• Place a half bay leaf between each roll. Drizzle with olive oil, orange juice, remaining filling, and honey. Sprinkle with red pepper powder to taste.
• Bake in a preheated static oven at 400°F (200°C) for about 20 minutes. Once done, remove from the oven and serve hot or warm.