Pork Loin Delicious with Grenadine ñ Tequilia

[Hj]

3 ancho chiles medium stems seeds veins removed
2 c. orange juice fresh squeezed
3 T. lime juice
1/4 c. grenadine
1/2 c. tequila
1 tsp. salt
1 tsp. thyme
1 c. white onion sliced
3 lbs. lean boneless pork loin (either a single loin or two loins tied together
salt ñ pepper to taste
2 T. lard or olive oil

Preheat your oven 350 ° F.
Toast chiles on skillet - medium heat 30 seconds to 1 minute on
each side- but DO NOT allow them to scorch. Tear chiles into pieces-
place them in bowl- cover them with boiling water- allowing to
rehydrate ñ soften 15 minutes. Drain chiles -place all in a blender.
Add orange juice ñ lime juice - blend 1 minute. Strain mixture through
fine blade of a food mill-than add grenadine- tequila- salt- thyme with
onion ñ reserve. Salt ñ pepper pork.
Using roaster or large baking pan- heat oil over medium high heat until
it is very hot but not quite smoking. Add pork - sear it- turning as necessary-
until it is golden brown on all sides- about 4 minutes. Remove pork to plate ñ
pot from the heat- allow it to cool. Add chile mixture- stirring to
caramelized pieces of pork with juices from bottom of pot. Put pork back in
the pot- fat side up- replace it on the burner -heat until the sauce just begins to
bubble lightly DO NOT bring it to a complete boil. Place pot in preheated oven
bake- uncovered-until pork reaches an internal temperature of between 145° F.
or 150 ° F. (about 30 minutes per pound for a roast with two loins tied together- or a
total of about 1 hour for a single loin- spooning some sauce over it every 15
minutes. Remove pork from pot- allow it to rest 5 minutes- slice it into servings.
While the meat is resting you can reduce sauce if it is too thin.
Spoon some sauce on each of 4 serving plates- top with a slice of pork.
Rice white rice - squash go well with this dish.