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, .