Remove the pork from packaging and place on a plate, uncovered, and return to the fridge for 24 hours. Preheat the oven to 220°C/200°C fan. Rub the pork with olive oil, most of the Chinese five spice, orange zest and salt. Place in a baking tray and cook for 20 minutes or until golden. Reduce heat to 180°C/160°C fan. Cook for a further 40 minutes or until done. Rest for 10 minutes loosely covered with aluminium foil.
While the pork is cooking, make the sauce by melting the butter in a frying pan over medium high heat and add the shallots. Fry for 5 minutes or until translucent. Deglaze the pan with the muscat and orange juice. Cook for 10 minutes or until almost completely reduced. Add the herbs, pinch of Chinese five spice, chicken stock and cherries. Cook for 30 minutes or until the sauce has thickened. Check for seasoning
Meanwhile heat the BBQ or grill. Brush the radicchio with garlic oil. Sprinkle with smoked salt and paprika. Grill for 5 minutes each side. Serve.
