Ingredients

3 lb boneless pork roast (butterflied)

1/3 cup coriander seeds (coarse crush)
1 1/4 cup dry bread crumbs
3/4 cup extra virgin olive oil
1 tsp freshly cracked black pepper
3/4 tsp salt

1 roasted red bell pepper (chopped)
1 cup honey
1/2 cup roasted chipotle peppers (chopped)
1/2 cup fresh lime juice
1/4 cup dijon mustard
1/4 cup of fresh cilantro (finely chopped)

Procedure

Combine the coriander, bread crumbs, olive oil, salt and pepper. Spread about 1/3 of the ingredients on the inside of the butterfly. Close the butterfly and roll the roast together, tie with kitchen string to hold together.

Place your roast seam side down on a roasting rack. Coat with the dijon mustard and remaining crumb mixture. Roast at 400 F for about 15 minutes, then reduce heat to 325 F for 1 hour. Let rest.

Chipotle Sauce

To make the sauce, combine the bell pepper, chipotle pepper, honey and fresh lime juice in a saucepan and cook for about 15 minutes or until slightly thickened and glazed. Then add 1/4 cup of minced fresh cilantro. Serve sauce drizzled over sliced pork and on the side. Garnish with fresh sprigs of cilantro.