Roast Pork with Sweet-and-Sour Chile Cilantro Sauce

Name: Roast Pork with Sweet-and-Sour Chile Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup coriander seeds; 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; 1 red bell pepper, cut into 1/2-inch pieces; 1/2 cup caribe* (crushed New Mexico red chiles); 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).

Servings: persons

1/3 cup coriander seeds
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
1 red bell pepper, cut into 1/2-inch pieces
1/2 cup caribe* (crushed New Mexico red chiles)
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).

1
Preheat oven to 400F.
2
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.
3
Turn pork so a long side is closest to you and season with salt and pepper.
4
Pat one third of seasoned crumbs onto pork, leaving a 2-inch border along top edge.
5
Starting with side nearest you, roll meat into a cylinder and tie securely with kitchen string.
6
Coat pork with remaining crumbs.
7
Roast pork on a rack in a roasting pan in middle of oven 15 minutes.
8
Reduce temperature to 325F and roast until an instant-read thermometer diagonally inserted at least 2 inches into meat registers 155F, 1 to 1 1/4 hours more.
9
Let pork stand, loosely covered, 10 minutes.
10
Simmer bell pepper, caribe, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
11
Cool sauce to warm or room temperature, then stir in cilantro just before serving.
12
Slice pork and serve with sauce.

2907

kcal

Calories

306

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup coriander seeds, 1 1/2 cups fine dry bread crumbs, 1/2 cup extra-virgin olive oil, 1 teaspoon cracked black pepper, and more.

Yes, Roast Pork with Sweet-and-Sour Chile Cilantro Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!