Double cilantro roast pork

8 Servings

Ingredients

Quantity Ingredient
⅓ cup Coriander seeds; crushed
1¼ cup Fine dry bread crumbs
¾ cup Extra-virgin olive oil
1 teaspoon Freshly cracked black pepper
¾ teaspoon Salt or to taste
1 (3-lb) boneless pork loin roast
1 Red bell pepper; cut in small squares
½ cup Caribe (crushed N. New Mexico hot red chile)
1 cup Honey
½ cup Fresh lime juice
¼ cup Minced fresh cilantro

Directions

Combine coriander seeds, crumbs, oil, black pepper and salt. Mix well. Then preheat oven to 400. Lay pork roast out flat, inside (cut side) up. Place about ⅓ of crumb mixture on pork, evenly distributing it across surface, then roll up meat and tie securely in 2 or 3 places with kitchen cord.

Place roast, seam side down, on a rack in a shallow roasting pan; coat with remaining crumb mixture. Roast 15 minutes, then reduce oven to 325 and roast 1 hour longer or until meat thermometer inserted in center of meat registers 170. Remove from oven, let stand 20 minutes to let juices settle.

Meanwhile, prepare sauce: in small saucepan, combine bell pepper, caribe, honey & lime juice. Cook, stirring often, 15 minutes until sauce is thickened and somewhat glazed. Remove from heat and mix in cilantro. Serve sauce in separate bowl. About 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

Related recipes