Preparation
Using a thin boning knife, create a hole down the center of each pork tenderloin, about a ½-inch wide, being careful not to cut through either side of the meat. Think of it like you’re cutting a hollow tube down the center of the tenderloin, like the air channel in a drinking straw. In a bowl large enough to hold the tenderloins, stir together ¼ cup of the oil, the soy sauce, and vinegar. Add the tenderloins, toss well, and cover with plastic wrap. Refrigerate for 3 to 4 hours.
When you’re almost ready to eat, toss the radicchio with the sugar in a separate bowl. Add just enough cold water to cover the radicchio and set aside for 30 minutes. Drain and pat dry with paper towel.
1 cup minced shallots 2 Tbsp minced garlic
1 Tbsp chopped thyme 1 bay leaf
½ tsp ground espelette pepper or paprika
½ cup brandy
Preparation
Clean the livers by trimming them of any visible fat, green bits (which would be from the connected gall bladder), or excess membrane. Place the livers in a bowl, cover with the milk, and allow to soak for 1 hour. Discard the milk, rinse the livers well, and dry them completely using a towel. Remove as much moisture as possible so they fry well.
Season the livers liberally with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Once it’s hot, add half the livers to the pan and cook until browned on both sides, about 3 minutes per side. Transfer the cooked livers to a plate to cool. Repeat with the remaining livers. Turn down the heat to medium.