Roast Pork with Sweet-and-Hot Chile Cilantro Sauce
For pork
1/3 cup coriander seeds ( I used dried coriander)
1 1/2 cups fine dry bread crumbs
1/2 cup extra-virgin olive oil
1 teaspoon cracked black pepper
3/4 teaspoon salt
3 lb center-cut boneless pork loin roast, butterflied
(see Alternative
below- MUCH EASIER!!)
For chile
cilantro sauce
1 red bell pepper, cut into 1/2-inch pieces
4 oz can diced jalapeno peppers
1 cup honey
1/2 cup fresh lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro
Special equipment: kitchen string
*Available at specialty foods shops or by mail order
from The Chile Shop (505-983-6080).
Prepare pork loin: Preheat oven to 400°F.
Coarsely crush coriander seeds with a mortar and
pestle or an electric coffee/spice grinder, then stir
together with bread crumbs, oil, pepper, and salt in a
small bowl.
Turn pork so a long side is closest to you and season
with salt and pepper. Pat one third of seasoned crumbs
onto pork, leaving a 2-inch border along top edge.
Starting with side nearest you, roll meat into a cylinder
and tie securely with kitchen string. Coat pork with
remaining crumbs.
Roast pork on a rack in a roasting pan in middle of
oven 15 minutes. Reduce temperature to 325°F and roast
until an instant-read thermometer diagonally inserted at
least 2 inches into meat registers 155°F, 1 to 1 1/4
hours more. Let pork stand, loosely covered, 10 minutes.
Alternative:Cut
tenderloin into 3/4" cutlets and dip in bread crumbs. Fry
in hot olive oil 3-4 minutes per side; just til' done and
no longer pink inside.
Make sauce while pork roasts: Simmer bell
pepper, jalapeno peppers, honey, lime juice, and salt in
a 1-quart heavy saucepan over moderate heat, stirring
occasionally, until sauce is slightly thickened, about 30
minutes. Cool sauce to warm or room temperature, then
stir in cilantro just before serving.
Slice pork and serve with sauce. Goes great with
Mexican Rice!
Cooks' note: Sauce (without cilantro) may be made 2
days ahead and chilled, covered. Heat over low heat until
warm and stir in cilantro