Peel and chop the onion, sauté in a pan with 2 tablespoons of extra virgin olive oil. Add the raisins and chopped radicchio (keep a few leaves whole) and brown for 6-7 minutes.

Lay the slices of pork tenderloin on a cutting board and cover with 2 slices of bacon then add the chopped radicchio. Roll up the slices and secure with a toothpick.

Cook the tenderloin in the pan used to cook the radicchio, simmer with white wine, adding a little oil.

Once reduced, add the “Balsamic Vinegar of Modena PGI Glaze” and sauté for a few minutes. Cut into slices and serve with the remaining radicchio leaves.