PRE-SEASONED SPICY PEPPER-CRUSTED BONELESS PORK LOIN — tumbled with garlic, salt, and onion — our boldest and spiciest roast
Pre-Seasoned Spicy Pepper-Crusted Boneless Pork Loin Bold and spicy, tumbled with garlic, salt, and onion Berkshire
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.
Antonio Fiasche of Nduja Artisans is a fifth generation curemaster whose family has run Ristorante Agostino in Chicago for over thirty years, without straying far from their Calabrian roots. Everything Antonio creates is based on the best quality ingredients, from pasture-raised, antibiotic free Heritage pigs to the chilis sourced from Calabria. Producing charcuterie and other hand-crafted delights with old-school techniques requires one more ingredient — time — and nothing Antonio creates is ever rushed.
Tony is America’s great ambassador to Calabrian tradition, and can often be found at food fairs and festivals, sharing samples of his artistry with adventurous eaters who are always blown away by the intense flavors of his hand-crafted charcuterie, especially his signature ‘nduja, the spicy, spreadable salumi that has become a star as a stand-alone snack, and as an ingredient to heat up pastas and pizzas. For all of his hard work Tony has won numerous awards, including the the Charcuterie Masters Grand Champion in 2016 for his outstanding finocchiona.
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!