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.
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.
© 2005 Giuliano Hazan. All rights reserved.