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Title: Double Cilantro Roast Pork Categories: Meat Yield: 8 Servings 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 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 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |