Stir all ingredients except pork in a bowl; rub on all sides of pork loin. Grill pork loin, covered, over medium-low heat until internal temperature reaches 145°F, about 50 minutes, turning occasionally. Let pork stand at room temperature 30 minutes; thinly slice crosswise. Refrigerate in an airtight container up to 6 days. Makes about 4 cups.
Toss all ingredients in a bowl; roast on a sheet tray at 325°F until very tender, about 45 minutes. Increase oven temperature to 450°F; roast until caramelized, about 20 minutes. Refrigerate in an airtight container up to 6 days. Makes about 3 cups.
Roast 2/3 cup pork and ½ cup veggies on a sheet tray at 450°F until heated through, about 6 minutes. Grill 1 piadina over medium-high heat until lightly charred, about 3 minutes, turning once; spread 2 tablespoons ‘nduja over half the piadina. Top ‘nduja with ¼ pound cheese, pork, veggies and 3 basil leaves; fold piadina in half to enclose filling.
Piadina (thin Italian flatbread) can be filled with a variety of ingredients; try experimenting with Italian cheeses, cured meats like hot capicola, salami or prosciutto, seasonal vegetables and/or herbs.