1/3 cup of black raisins, seedless
1/4 cup of washed and drained green olives
3 tablespoons of olive oil
300g of pork loin
100g of thinly sliced prosciutto
2 slices of bread, cut into small pieces
Salt and black pepper to taste
Sauce
1/4 cup of chopped bacon
5 medium tomatoes, peeled and seeded, diced
Salt and Calabrian red pepper flakes to taste
1/3 cup of black raisins, seedless
1/4 cup of washed and drained green olives
3 tablespoons of olive oil
300g of pork loin
100g of thinly sliced prosciutto
2 slices of bread, cut into small pieces
Salt and black pepper to taste
Sauce
1/4 cup of chopped bacon
5 medium tomatoes, peeled and seeded, diced
Salt and Calabrian red pepper flakes to taste
Soak the raisins in water for 15 minutes
Slice the pork loin into thin strips and pound each one with a meat mallet
Trim the edges to give them a regular shape
Season with salt and black pepper and set aside
Chop any leftover meat scraps and mix them with the drained raisins, prosciutto, bread, and olives
Divide the mixture into six portions
Place one portion in each piece of pork and roll it up, folding the sides inward
Secure two rolls together with a toothpick and fry them in olive oil until golden brown on both sides
Sauce
Fry the bacon in a pan
Add the tomatoes, season with salt and black pepper, and cook for 15 minutes with the lid on
Place the sauce in the frying pan with the rolls, cover, and simmer over low heat until the meat is tender
If necessary, add a little water
Serve hot.
