About 3½ lb. Firm, boneless center-cut pork loin
1 ripe papaya, about 1½ lb.
4 Tbs. bourbon or brandy
2 tsp. ground coriander seeds
½ tsp. ground allspice
2 tsp. coarse kosher salt
1 Tbs. brown sugar
1 large garlic clove, minced
2 Tbs. vegetable oil
Open loin to trim off interior excess fat; leave a goodly outside covering. Stab meat here and there with a skewer or knife.
Halve papaya and scoop out seeds; rinse them and place in processor container with 2 Tbs. bourbon. Puree, scraping down sides often. Scoop out papaya flesh and add to container with coriander, allspice, salt, sugar, and garlic. Puree roughly.
Place meat and marinade in glass or ceramic dish to just fit. Turn to coat well. Cover with several layers of plastic and refrigerate for about 12 hours, turning occasionally.
Scrape off and reserve marinade. Dry meat, then tie with twine to form neat cylinder. Brown in oil in a heavy flameproof casserole. Pour out fat. Add remaining 2 Tbs. bourbon to marinade; scrape into pan with meat.
Cover tightly and roast in preheated 325-degree oven until pork reaches an internal temperature of about 175-degrees (timing varies enormously with shape and size of roast; narrow roast should be done in about 1¼ hours). Baste several times during roasting.
Let pork stand 15-30 minutes before carving. Meanwhile, spoon fat from sauce. Serve reheated sauce spooned over meat.
