| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Meats |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Boneless center cut pork |
|
|
Loin |
| 1 |
|
Ripe papaya (1 1/2 lb) |
| 4 |
tb |
Bourbon or brandy |
| 2 |
ts |
Ground coriander seeds |
| 1/2 |
ts |
Allspice |
| 2 |
ts |
Coarse salt |
| 1 |
tb |
Brown sugar |
| 1 |
lg |
Minced garlic clove |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
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 1
1/4 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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