Double Cilantro Roast Pork

This is a grand company dish with a most delightful flavor. Crushed cilantro (coriander) seeds make a crunchy, exotic-tasting coating for the pork; coarsely chopped fresh cilantro leaves blend with honey, caribe chile and lime juice for a marvelous sauce. And, because the roast is so easy to prepare, you’ll have plenty of time free for hosting your party. For an attractive presentation, surround the pork with capelin;drizzle some of the sauce over the pasta, resercving the rest to spoon over the meat at the table. A tartly dressed salad and perhaps a vegetable side dish nicely complete the meal.

Yield: 6 to 8 servings

Temperature: 400F to start

Time: 1 hour, 15 minutes plus 20 minutes for juices to settle

1/3 cup coriander seeds, crushed

1 ¼ cups fine dry bread crumbs

½ cup extra virgin olive oil*

1 teaspoon freshly cracked black pepper

¾ teaspoon salt (or to taste)

1, 3 lb. boneless pork loin roast

1 red bell pepper, cut in small squares

½ cup caribe chile

1 cup honey

½ cup fresh lime juice

¼ cup minced fresh cilantro

1. Combine coriander seeds, crumbs, oil (see note), black pepper and salt. Mix well. Then preheat oven to 400F. Lay pork roast out flat, inside (cut side) up. Place about 1/3 of the crumb mixture on the pork, evenly distributing it across the surface, then roll up the meat and tie securely in 2 or 3 places with kitchen cord.

2. Place roast, seam side down, on a rack in a shallow roasting pan; coat with remaining crumb mixture. Roast 15 minutes; then reduce oven temperature to 325 F and roast I hour longer or until a meat thermometer inserted in center of the meat registers 170F.

3. Remove from oven; let stand about 20 minutes to let juices settle. Meanwhile, prepare the sauce: in a small saucepan, combine bell pepper, caribe, honey and lime juice. Cook, stirring often, about 15 minutes or until sauce is slightly thickened and looks somewhat glazed. Remove from heat and mix in cilantro. Serve sauce in a separate bowl to spoon over the meat.

Note: To reduce the amount of oil, you can reduce it by half or ¼ cup and then add water as needed to get a crust that holds together. The flavor will not be as rich and the meat will not be as moist and tender.

Reprinted with permission from Hotter Than Hell by Jane Butel

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