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Ingredients
- 3Â 1/2 lb Boneless center cut pork
- Â Â Loin
- 1 x Ripe papaya (1 1/2 lb)
- 4 Tbsp. Bourbon or possibly brandy
- 2 tsp Grnd coriander seeds
- 1/2 tsp Allspice
- 2 tsp Coarse salt
- 1 Tbsp. Brown sugar
- 1 lrg Chopped garlic clove
- 2 Tbsp. Vegetable oil
Directions
- 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 in 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 & chill about 12 hrs, 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 in remaining brandy to marinade; scrape into pan with meat. Cover tightly. Roast in 325 oven about 1 1/4 hrs. Baste several hrs during roasting. Let pork stand 15-30 min before carving. Meanwhile, spoon fat from sauce. Serve reheated sauce spooned over meat.
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