Pan-Roasted Pork Loin with Radicchio

Arrosto di Maiale al Radicchio

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

Ideally, you would use the elongated Treviso radicchio, now starting to become available in the States, but this recipe is also excellent with the more common round radicchio.

Preparation time: 20 minutes
Total time from start to finish: 2 hours


  • ½ small yellow onion
  • 2 tablespoons extra virgin olive oil
  • 2 pounds boneless pork loin
  • Salt
  • Freshly ground black pepper
  • 1 pound radicchio
  • ¼ cup dry white wine


  1. Peel and finely chop the onion.
  2. Put the olive oil in a heavy-bottomed braising pan and place over medium-high heat. When the oil is hot, put in the pork. Brown the pork on all sides, then transfer to a platter and season with salt and pepper.
  3. Turn the heat down to medium and put in the onion. Sauté, stirring occasionally, until it turns a rich golden color, 3 to 5 minutes.
  4. While the onion is sautéing, trim away the root of the radicchio and finely shred the radicchio crosswise with a knife.
  5. Add the wine to the pan and let it bubble for about 30 seconds to allow the alcohol to evaporate. Add the radicchio and season with salt and pepper. Cover the pan and cook until the radicchio is wilted, about 5 minutes. Return the pork to the pan and adjust the heat so that the liquid in the pan simmers. Cover the pan with the lid slightly askew and cook, turning the pork about every 20 minutes, until the meat is quite tender, 1½ to 2 hours. If all the liquid in the pan evaporates before the meat is done, add a little water. If the pork is almost done and there is still a lot of liquid in the pan, raise the heat and finish cooking uncovered to allow the excess liquid to evaporate.
  6. Transfer the pork to a cutting board and cut into thin slices. Put the slices back in the pan and coat them with the sauce. Arrange the slices on a platter and pour the sauce over them. Serve hot.


This pork roast can easily be prepared a day or two ahead of time and kept refrigerated. When you are ready to serve, slice the meat and reheat it in the sauce.