Recipe - Double Cilantro Roast Pork

1/3 cup Coriander seeds; crushed
1 One fourth cup Fine dry bread crumbs
Three fourths cup Extravirgin olive oil
1 teaspoon Freshly cracked black pepper
Three fourths teaspoon Salt or to taste
1 (3lb) boneless pork loin
roast
1 Red bell pepper; cut in
small squares
One half cup Caribe (crushed N. New
Mexico hot red chile)
1 cup Honey
One half cup Fresh lime juice
One fourth cup 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 Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.