Recipe for Roast Pork Dead Horse Ranch


Favorite - This is an all time favorite

We usually make this dish with salmon filets rather than pork, though it is magnificent either way.

Get a big mortar and pestle, or use a coffee grinder. Coriander seeds weigh zero and can really scatter.

Roast Pork Dead Horse Ranch

Roast Pork Dead Horse Ranch
Gourmet 5/01

3 lb pork loin roast, butterflied (i.e. cut into a long spiral strip)

1 1/2 cups find dry bread crumbs (or a bit more)
1/3 cup coriander seeds, crushed in a mortar
1 tsp crushed black pepper
1/2 tsp salt
1/4 cup olive oil

Lay out the pork in a long strip (two strips can be joined if necessary)
Mix the bread crumbs, coriander seeds, salt and pepper and work in the olive oil
Layer about 2/3 of the mixture on top of the pork
Roll the pork into a spiral roulade and tie with twine
Cover the outside with the remaining mixture
Bake on a roasting pan at 400F for 15-20 minutes, then lower the temperature to 325-350F
Cook for 1 1/2 - 2 1/2 hours, until done

1 red bell pepper cut into 1/2 inch pieces
1/2 cup crushed red peppers (New Mexico are best)
1 cup (or a bit less) honey
1/2 cup fresh lime juice
1 tsp (or less) salt
1/4 cup chopped fresh coriander

Mix the red bell pepper, crushed red peppers, honey, lime juice and salt in a pot
Bring to a boil, let simmer briskly for half an hour or so, until it thickens
Let cool a bit and add the coriander

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