Yield: 1 Servings
|3½ pounds||Boneless center cut pork|
|1||Ripe papaya (1 1/2 lb)|
|4 tablespoons||Bourbon or brandy|
|2 teaspoons||Ground coriander seeds|
|2 teaspoons||Coarse salt|
|1 tablespoon||Brown sugar|
|1 large||Minced garlic clove|
|2 tablespoons||Vegetable oil|
Open loin to trim off excess interior fat; leave a goodly outside covering. Stab meat occasionally with knife. Halve papaya & scoop out seeds; rinse seeds & place in processor with 2 Tbls. brandy. Puree, scraping down sides often. Scoop out papaya flesh & add to container with coriander, allspice, salt, brown sugar & garlic. Puree roughly.
Place meat & marinade in a glass dish just to fit. Turn to coat well.
Cover with several layers of plastic wrap & refrigerate about 12 hours, turning occasionally. Scrape off & reserve marinade. Dry meat, then tie with twine & form into meat cylinder. Brown in oil in a heavy casserole dish. Pour off fat. Add remaining brandy to marinade; scrape into pan with meat. Cover tightly. Roast in 325 oven about 1¼ hours. Baste several hours during roasting. Let pork stand 15-30 minutes before carving. Meanwhile, spoon fat from sauce. Serve reheated sauce spooned over meat.