Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Boneless center cut pork |
| \N \N | Loin |
| 1 \N | 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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