Elizabeth Schneider

Papaya-Roasted Pork

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

This moist, pot-roasted pork derives its unusual flavor and richness, as well as its tenderness, from the puréed papaya in which it marinates. With the inclusion of the peppery black seeds, the lightly sweet brown gravy that results looks more like a meat sauce than one you would associate with fruit.

Ingredients

  • About 3½ pounds firm, boneless center-cut pork loin
  • 1 ripe papaya, about 1½

Method

  1. Open loin to trim off interior excess fat; leave a goodly outside covering. Stab meat here and there with a skewer or knife.
  2. Halve papaya and scoop out seeds; rinse them and place in processor container with 2 tablespoons bourbon. Purée, scraping down sides often. Scoop out papaya flesh and add to container with coriander, allspice, salt, sugar, and garlic. Pur