Pork loin with citrus fruit and apples

For citrus lovers, an intensely flavoured recipe. I served it with apples because I love sweet and sour fruit flavours.
INGREDIENTS FOR 4
1 KG PORK LOIN
8 PANCETTA SLICES
3 ORANGES
2 LEMONS
2 APPLES
2 TABLESPOONS ACACIA HONEY
1 GLASS PORT
EXTRA VIRGIN OLIVE OIL
PINK PEPPERCORNS
SALT
PEPPER
I cut the loin like a book, making slices about 1 cm thick without cutting through the base.I salt and pepper every slice.I thinly slice 2 oranges and 1 lemon.
I fill each meat slice with half a pancetta slice, 2 orange slices and 1 lemon slice, alternating.I close the filled loin and tie at several points with kitchen string.I brown the meat on all sides in a little hot oil in a large pan, adding pink peppercorns.I squeeze an orange and a lemon.I add their juice to the pan.I add honey.I cover and cook for about half an hour, adding a glass of water or vegetable stock if needed. Meanwhile, I slice the unpeeled apples.I add them to the roast.I add a glass of Port and cook another half hour, adding water if necessary.I cover and continue cooking, then check the sauce. If too liquid, thicken with a teaspoon of potato starch dissolved in a little cold water.