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Start by preparing the filling. Heat a drizzle of olive oil in a pan, add the breadcrumbs, and toast until golden and crisp, stirring occasionally to prevent burning. Remove from heat and let it cool.
Soak the raisins in warm water to rehydrate. Meanwhile, finely chop the parsley and drain the anchovies, chopping them finely.
In a large bowl, combine the toasted breadcrumbs, drained raisins, pine nuts, parsley, anchovies, sugar, salt, and black pepper. Mix well with a fork.
Lightly pound the pork loin slices to make them thinner and more tender. Cut each slice in half lengthwise.
Place a portion of the filling on each strip of pork, roll them up to form small rolls. Preheat the oven to 400°F (200°C). Grease a baking dish with olive oil and arrange the pork rolls snugly together. Place a half bay leaf between each roll.
Drizzle with olive oil, orange juice, honey, and sprinkle any leftover filling on top. Dust with chili powder to taste. Bake for about 20 minutes. Serve hot or warm.