Papaya roasted pork

Yield: 1 Servings

Measure Ingredient
3½ pounds Boneless center cut pork
Loin
1 Ripe papaya (1 1/2 lb)
4 tablespoons Bourbon or brandy
2 teaspoons Ground coriander seeds
½ teaspoon Allspice
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.

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