
Tomahawk Steak & Grilled Lobster
Indulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared…
Get RecipeSavory, succulent and a bit sweet, this Stuffed Honey Garlic Glazed Pork Coppa by Chef Ryan André is the perfect meal for any holiday.
2 Tablespoons Canola Oil
1 Pound Ground Venison or Ground Beef
1 Teaspoon Tony’s Original Creole Seasoning
2 Tablespoons Garlic, Minced
1 Box Tony’s Creole Dirty Rice Mix
3 Pounds Pork Coppa
3 Cups Rice Dressing
Tony’s Original Creole Seasoning (to Taste)
2 Tablespoons Butter
1 Tablespoon Garlic, Minced
1/4 Cup Honey
3 Tablespoons Low-Sodium Soy Sauce
1/4 Teaspoon Tony’s Spice N’ Herbs Seasoning
1/4 Cup Ketchup
To Make the Rice Stuffing:
To Make the Coppa:
To Make the Glaze:
To Finish:
NOTE:
A coppa roast is a prized cut from a section of the front shoulder. This roast is not normally found in grocery stores. Most neighborhood butcher shops will be able to cut you one to size or you can research it and cut one yourself from a pork shoulder roast.
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