| 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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