Make the stuffing:
In a bowl, toss the breadcrumbs with 3 Tbs. of the parsley, the cheese, chopped garlic, pine nuts, raisins, and half the pancetta. Season with salt and pepper. Lay the pork slices in front of you, season very lightly with salt and pepper, and lay half a slice of prosciutto on top of each. Put a heaping Tbs. of stuffing on one end of a pork slice and roll up the meat, tucking in the sides. Skewer with a toothpick to secure. Repeat with the rest of the slices.
In a Dutch oven or a flameproof earthenware casserole, heat the olive oil, the remaining pancetta, and the crushed garlic cloves over medium-high heat. Cook until the pancetta turns translucent, about 4 minutes, stirring frequently so the garlic doesn’t burn. Add the onion and pork rolls and cook, turning with tongs, until the rolls turn color on all sides, about 8 minutes. Pour in the wine and cook until more than half is evaporated, about 5 minutes. Reduce the heat to low, add the tomatoes, salt, and pepper, and simmer until the meat is tender, 40 to 45 minutes. Remove the rolls, turn the heat to high, and reduce the sauce until thickened, about 7 minutes. Turn the heat off, add the mint and remaining parsley, stir, and return the rolls to the sauce. Let steep for 5 minutes before serving. Taste and adjust the seasonings. Serve the rolls with a little sauce; be sure to remind diners about the toothpicks.