Combine coriander seeds, crumbs, oil, black pepper and salt. Mix well. Then preheat oven to 400. Lay pork roast out flat, inside (cut side) up. Place about 1/3 of crumb mixture on pork, evenly distributing it across surface, then roll up meat and tie securely in 2 or 3 places with kitchen cord. Place roast, seam side down, on a rack in a shallow roasting pan; coat with remaining crumb mixture. Roast 15 minutes, then reduce oven to 325 and roast 1 hour longer or until meat thermometer inserted in center of meat registers 170. Remove from oven, let stand 20 minutes to let juices settle. Meanwhile, prepare sauce: in small saucepan, combine bell pepper, caribe, honey & lime juice. Cook, stirring often, 15 minutes until sauce is thickened and somewhat glazed. Remove from heat and mix in cilantro. Serve sauce in separate bowl. About 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,