SPICY PORK ROAST, with Calabrian peppers — by Tempesta Artisans — BUY ONE GET ONE FREE!
Spicy Pork Roast Choose your preferred weight from the drop down menu above Bold and spicy, tumbled with garlic, salt, and onion Berkshire Buy One Get One Free! Limited time offer!
Heritage breeds have more marbling resulting in more tender and juicy meat
We won’t kid you, there is a lot of great heat in the Calabrian peppers Antonio uses on this Berkshire pork loin, which are at the very heart of Calabrian cuisine. Calabria is in the South of Italy, in the “toe of the boot,” and the folks there are fearless when it comes to bold taste.
We call this masterpiece "alla diavola" — it is fiery with a sweet tang that we find devilishly seductive. This roast is oven-ready and takes less than 45 minutes to prepare.
The peppers on this loin are almost like a thick marinade that blackens in a hot skillet. This boneless loin is a thing of rare beauty even before it is cooked. It is supremely marbled boneless Berkshire loin from Newman Farm;velvety and juicy, an epiphany of flavor, when combined with this proprietary blend of spices, a real “come to Calabria” moment. We recommend serving it with fresh, roasted vegetables and polenta and the leftovers are going to make a wicked sandwich.
There are 2 methods to prepare this roast that we like. One is to slice the roast into medallions and cook them in a pan with olive oil. This method will spread the spices all over the meat, so this preparation is not for the light of heart but it is so delicious.
The other method leaves this cut as a whole roast and keeps the spices relegated to the crust — the juicy meat is preserved untouched. Preheat the oven to 325ºF. Before you begin cooking, make sure the pork loin is at room temperature. Place the roast on a rack and put it in the oven for about 30 minutes. When the thermometer reads 125ºF, place the pork loin under a high broiler for 10 minutes.At this point, the temperature should reach 130ºF-135ºF. Remove the roast from the broiler, because it will continue to rise in temperature while resting. Rest the roast for at least twenty minutes to allow its juices to redistribute. Cut into ½ inch slices and enjoy!
Tony Fiasche paints with flavor. He is a master artisan — the son of an Italian family from Calabria who has been curing salumi for five generations. Tony came up the old-fashioned way, learning every job from busboy to chef at his family restaurant, before partnering with his father Agostino to launch Tempesta Artisans. They began by specializing in their tantalizing ‘nduja, a spreadable spicy Calabrian salami that is at the heart of their passion for uncompromised flavor. Tony has wonmanyawards, including the Charcuterie Masters Grand Champion in 2016, and numerous Good Food Awards.
Tony’s curing style has become fearlessly imaginative but still fiercely loyal to his family’s traditions, from the bracing peppers he sources from Calabria, to his approach to chimichurri, the Argentinian marinade which inspired him to partner with Heritage Foods to create a premium line of exclusively heritage breed charcuterie and pre-seasoned roasts.