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This recipe for PORK- DOUBLE CILANTRO ROAST PORK, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, January 9, 2009


Makes 6 - 8 servings
1/3 Cup coriander seeds, crushed
1 cups fine dry bread crumbs
cup extra virgin olive oil
teaspoon salt, or to taste
1 3 pound boneless pork loin

1 large red bell pepper
cup caribe (crushed red chili)
1 cup honey
cup fresh lime juice
cup minced cilantro
Cheese cloth

Pre heat oven to 400 Combine coriander seed crumbs oil, salt and pepper. Mix well. Coat the pork with crumb mixture, place on a rack in a shallow roasting pan. Roast 15 minutes reduce oven temperature to 325 and roast 1 hour longer or until meat thermometer inserted in the center registers 170.
Remove from oven and let stand about 20 minutes to let juices settle.

Meanwhile, prepare sauce. Place caribe in cheese cloth and tie securely to make a pouch. In a small sauce pan combine red bell pepper, honey and lime juice and the chili pouch. Cook stirring often until the sauce is slightly thickened and looks glazed, about 15 minutes. Remove from heat, take out chili pouch squeezing out as much sauce as you can and discard. Put sauce in a blender and process until smooth. Pour into serving bowl or gravy boat and stir in cilantro. NOTE: The longer the caribe pouch sits in the sauce the hotter it gets. Carefull! Spoon over sliced pork.
Can use pork Tenderloin, and adjust cooking time.

Personal Notes:
Personal Notes:
This sauce is spicy, but so good. Great on lamb, tuna, eggs. BBQ Sauce for chicken or ribs. Careful on the BBQ, put on at the last minute, watch carefully, all that honey can burn.




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