These pork loin slices are pounded thin, stuffed with prosciutto and cheese, breaded, then grilled to perfection in the recipe. Cut the rolls in one-inch slices, or medallions, to see and taste the delicious filling.
Pound each loin slice between layers of plastic wrap until slightly less than 1/4 inch thick. Remove plastic and set pork aside.
In a medium skillet, cook onion and garlic in hot oil over medium heat about 3 minutes or until tender. Remove mixture from heat; stir in soft bread crumbs, prosciutto, cheese, herbs, red pepper, salt, and pepper.
Divide crumb mixture into fourths and spread one portion onto each pork slice. Roll up, folding in sides slightly, and secure with a toothpick or small wooden skewer.
Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over pan. Cover; grill about 25 minutes or until juices run clear (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Cover; grill as above.) Combine honey and orange juice; brush on meat. Cover and grill for 1 minute more.
To serve, cut rolls into 1-inch-thick slices. If desired, garnish with herbs. Makes 4 servings.