3 1/2 lb Boneless center cut pork
Loin
1    Ripe papaya (1 1/2 lb)
4 tb Bourbon or brandy
2 ts Ground coriander seeds
1/2 ts Allspice
2 ts Coarse salt
1 tb Brown sugar
1 lg Minced garlic clove
2 tb Vegetable oil

Open loin to trim off excess interior fat; leave a goodly outside
covering. Stab meat occasionally with knife. Halve papaya & scoop out
seeds; rinse seeds & place in processor with 2 Tbls. brandy. Puree,
scraping down sides often. Scoop out papaya flesh & add to container
with coriander, allspice, salt, brown sugar & garlic. Puree roughly.
Place meat & marinade in a glass dish just to fit. Turn to coat well.
Cover with several layers of plastic wrap & refrigerate about 12
hours, turning occasionally. Scrape off & reserve marinade. Dry meat,
then tie with twine & form into meat cylinder. Brown in oil in a
heavy casserole dish. Pour off fat. Add remaining brandy to marinade;
scrape into pan with meat. Cover tightly. Roast in 325 oven about 1
1/4 hours. Baste several hours during roasting. Let pork stand 15-30
minutes before carving. Meanwhile, spoon fat from sauce. Serve
reheated sauce spooned over meat.