| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Coriander seeds; crushed |
| 1 1/4 | c | Fine dry bread crumbs |
| 3/4 | c | Extra-virgin olive oil |
| 1 | ts | Freshly cracked black pepper |
| 3/4 | ts | Salt or to taste |
| 1 | (3-lb) boneless pork loin roast | |
| 1 | Red bell pepper; cut in small squares | |
| 1/2 | c | Caribe (crushed N. New Mexico hot red chile) |
| 1 | c | Honey |
| 1/2 | c | Fresh lime juice |
| 1/4 | c | Minced fresh cilantro |
INSTRUCTIONS
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 1/3 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, http://www.erols.com/hosey.
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