dont know where this recipe came from but it was one of my recipe zip drives.lol
Chile paste:
1 tsp. grated lemon peel
4 cloves garlic
1/4 c. chopped fresh ginger and shallots
1 tbsp. chili powder
1/2 tsp. ground coriander, pepper, crushed dried red peppers
1 tsp. anchovy paste (or fillets)
3 tbsp. water
3 lb. Loin pork roast
Cilantro Pesto:
3 c. lightly packed cilantro
1 clove garlic
3 tbsp. olive oil
salt to taste
Chili Paste:
Combine all ingredients in blender or food processor until a smooth paste forms. Coat roast with paste and let marinate for several hours or overnight.
Preheat oven to 350 F cook 20-25 minutes per lb.
Serve with Cilantro Pesto
Cilantro Pesto:
Combine ingredients in blender or food processor and blend until pureed.
Chile paste:
1 tsp. grated lemon peel
4 cloves garlic
1/4 c. chopped fresh ginger and shallots
1 tbsp. chili powder
1/2 tsp. ground coriander, pepper, crushed dried red peppers
1 tsp. anchovy paste (or fillets)
3 tbsp. water
3 lb. Loin pork roast
Cilantro Pesto:
3 c. lightly packed cilantro
1 clove garlic
3 tbsp. olive oil
salt to taste
Chili Paste:
Combine all ingredients in blender or food processor until a smooth paste forms. Coat roast with paste and let marinate for several hours or overnight.
Preheat oven to 350 F cook 20-25 minutes per lb.
Serve with Cilantro Pesto
Cilantro Pesto:
Combine ingredients in blender or food processor and blend until pureed.