From The Cooks’ House
The coppa roast comes from part of the pork tenderloin that is embedded in the shoulder. It is a choice and tender cut but not often available pre-packaged and you might need to ask your butcher to custom cut this for you.
Ingredients
- 4 (8-ounce) portions of coppa roast
- salt
- 4 tablespoons oil, divided
- 5 large carrots
- ¼ yellow onion
- ½ stick butter
- whole milk
- 4 cups chopped kale
- 2 tablespoons finely diced red onion
- spicy chili sauce (we make our own, but it can be found in any Asian grocery store)
Preparation
Preheat oven to 350°.
Season coppa roast portions with salt. On a hot skillet, sear 1 side in 2 tablespoons oil until nicely browned. Turn over and place into oven. Cook for 45 minutes, or until tender.
Put carrots and onion in a food processor and chop finely. Melt butter in a saucepan over medium heat. Add carrot mix and season with salt. Cover and cook until carrots are very soft, stirring occasionally. Pour enough milk on the carrots to just cover them. Cook for 5 more minutes. Purée in a blender. Set aside and keep warm.
In a large skillet, heat 2 tablespoons oil over medium-high heat until just smoking. Carefully add kale and red onion. Season with salt. Cook until kale has wilted, about 2 minutes.
To plate, equally divide the carrot purée on four plates, and then the kale. Put coppa roasts on top of kale and carrot purée. Drizzle spicy chili sauce around plate.
