Tasty and Fragrant Pork Loin a Beccafico

Pork Loin a Beccafico is a tasty and flavorful main dish, prepared with slices of pork loin, pine nuts, raisins, sugar, canned anchovies, toasted breadcrumbs and chopped parsley.

These are delicious rolls, inspired by the filling ingredients of sardines a beccafico, a typical Sicilian dish, which, once arranged in a baking tray, are punctuated with bay leaves, then drizzled with a spicy emulsion made from orange juice, chili pepper, honey and extra virgin olive oil and then sprinkled, before being baked, with more breadcrumbs, pine nuts and anchovies.

The result will be soft, juicy rolls with an irresistible contrast of sweet and salty flavors, ideal for bringing to the table for a Sunday family lunch or a dinner with guests accompanied by a tray of gratin vegetables or a mixed seasonal salad.

How to Make Pork Loin a Beccafico

Step 1

Step 1

To make pork loin a beccafico at home, first prepare the filling: pour a drizzle of oil into a non-stick pan, add the breadcrumbs and let them toast for a few minutes, stirring often with a wooden spoon. When they are golden and crispy, turn off the heat and let them cool.

To make pork loin a beccafico at home, first prepare the filling: pour a drizzle of oil into a non-stick pan, add the breadcrumbs and let them toast for a few minutes, stirring often with a wooden spoon. When they are golden and crispy, turn off the heat and let them cool.

Step 2

Step 2

Soak the raisins in a small bowl with warm water and leave to soak for about ten minutes.

Soak the raisins in a small bowl with warm water and leave to soak for about ten minutes.

Step 3

Step 3

Transfer the now warm toasted breadcrumbs into a baking dish, then add the chopped parsley, pine nuts, drained and chopped anchovies, granulated sugar and well-squeezed raisins.

Transfer the now warm toasted breadcrumbs into a baking dish, then add the chopped parsley, pine nuts, drained and chopped anchovies, granulated sugar and well-squeezed raisins.

Step 4

Step 4

Season with salt and pepper and mix the ingredients well with a fork.

Season with salt and pepper and mix the ingredients well with a fork.

Step 5

Step 5

Lightly crush the loin slices with a meat tenderizer, to make them more tender and thin, then divide them in half with a very sharp knife.

Lightly crush the loin slices with a meat tenderizer, to make them more tender and thin, then divide them in half with a very sharp knife.

Step 6

Step 6

Add a teaspoon of filling to the center of each slice of meat.

Add a teaspoon of filling to the center of each slice of meat.

Step 7

Step 7

Roll up the loin starting from the short side, so as to obtain rolls, and proceed in this way until you run out of ingredients: keep a little of the filling aside for finishing.

Roll up the loin starting from the short side, so as to obtain rolls, and proceed in this way until you run out of ingredients: keep a little of the filling aside for finishing.

Step 8

Step 8

Arrange the prepared rolls, one next to the other, in a lightly oiled ovenproof dish.

Arrange the prepared rolls, one next to the other, in a lightly oiled ovenproof dish.

Step 9

Step 9

Sprinkle with a handful of pine nuts and the reserved filling, then insert a few bay leaves between each roll.

Sprinkle with a handful of pine nuts and the reserved filling, then insert a few bay leaves between each roll.

Step 10

Step 10

Prepare the emulsion: pour a drizzle of extra virgin olive oil, the filtered orange juice, a pinch of chili powder and a couple of tablespoons of honey into a bowl, then mix well with a spoon.

Prepare the emulsion: pour a drizzle of extra virgin olive oil, the filtered orange juice, a pinch of chili powder and a couple of tablespoons of honey into a bowl, then mix well with a spoon.

Step 11

Step 11

Sprinkle the rolls with the aromatic emulsion, then place in a preheated static oven at 392°F/200°C and leave to cook for approximately 20 minutes.

Sprinkle the rolls with the aromatic emulsion, then place in a preheated static oven at 392°F/200°C and leave to cook for approximately 20 minutes.

Step 12

Step 12

Once the cooking time is up, take the loin a beccafico out of the oven and distribute it on individual plates, bring to the table and serve.

Once the cooking time is up, take the loin a beccafico out of the oven and distribute it on individual plates, bring to the table and serve.