Double Cilantro Roast Pork (Recipe)  » Recipes  »
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  • I found this recipe in a cookbook by Jane Butel, called Hotter than Hell

    • by Jessie Bahrey

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      I am a huge cilantro fan, and am always looking out for recipes which use fresh cilantro. I found this recipe in a cookbook by Jane Butel, called Hotter than Hell. This meal, which my husband made last week, is unique in that it has a crunchy texture, as well as an exotic-flavoured sauce. It is also surprisingly simple to make. We found the caribe, which is a red chile from New Mexico, at

      a local African market, but I have seen it in some grocery stores.


      1/3 cup coriander seeds, crushed 1 ¼ cups fine dry bread crumbs ¾ cup extra-virgin olive oil 1 teaspoon freshly cracked black pepper ¾ teaspoon salt 3 pound (approx.) pork loin roast 1 red bell pepper, cut into small squares ½ cup caribe 1 cup honey ½ cup fresh lime juice ¼ cup minced fresh cilantro


      Combine coriander seeds, crumbs, oil, black pepper ...

      • and salt and mix well. Preheat oven to 400 F. Lay pork roast out flat, inside (cut side) up. Place about 1/3 of the crumb mixture on the pork, distributing it across the surface, then roll up meat and tie securely in 2 or 3 places with kitchen cord or cooking string. Place roast, seam side down, on a rack in a shallow roasting pan; coat with remaining crumb mixture. Roast for 15 minutes,
        then reduce oven temperature to 325F and roast one hour more or until a meat thermometer in the centre of roast registers 170F. 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.

        Makes 8 servings.

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