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Double Cilantro Roast Pork

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.


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