This Sunday supper, inspired by our trip to the Memphis Farmers Market, was such a treat. Coppa is, in my language, the ribeye of pork, offering an extra marbled and robust flavor to the sauce or seasonings on-hand. We simmered some fresh muscadines (think cheery-grape hybrid), into a rich reduction with red wine, beef stock and butter. Absolutely delectable. Yes, you can make a fancy dinner in 45 minutes in workout clothes just for fun!
Serves 2
2 pork coppa (or tenderloin or steaks)
Olive oil
Salt + pepper, to taste
1 small shallot, diced
1 handful muscadine grapes, halved + deseeded
1/3 cup red wine
1/3 cup beef stock
2 sprigs fresh thyme
1 tablespoon butter
1. Brush coppa with oil, salt and pepper. Heat a skillet over medium-high heat. Sear steaks for 4-5 minutes per side. Remove steaks and allow to rest on a cutting board.
2. Turn heat to medium. Add shallots to skillet and sauté with browned bits for 2 minutes, or until they begin to soften. Add muscadines and continue to cook for another 2 minutes. Add red wine, deglazing pan and bringing to a boil. Then, add beef stock and fresh thyme sprigs. Stir and allow to simmer until reduced, about 5-7 minutes.
3. Stir in butter over medium low heat. Then, nestle coppa back into pan and allow steaks to heat through.
4. To serve, plate coppa and, using a spoon, pour reduction and muscadines over each plate.
