Recipe - Papaya Salsa

3 One half pound Boneless center cut pork
Loin
1 Ripe papaya (1 One half lb)
4 tablespoon Bourbon or brandy
2 teaspoon Ground coriander seeds
One half teaspoon Allspice
2 teaspoon Coarse salt
1 tablespoon Brown sugar
1 lg Minced garlic clove
2 tablespoon Vegetable oil

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
One fourth hours. Baste several hours during roasting. Let pork stand 1530
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