Austral 9-8-2003

3 medium-sized ancho chiles, stems, seeds and veins removed

2 cups fresh squeezed orange juice

3 tablespoons lime juice

1/4 cup grenadine

1/2 cup tequila

1 teaspoon salt

1 teaspoon thyme

1 cup sliced white onion

3 pound, lean boneless pork loin, (either a single loin or two loins tied together)

salt and pepper to taste

2 tablespoons lard or olive oil

Preheat your oven to 350 degrees

Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on

each side, but do not allow them to scorch. Tear the chiles into pieces,

place them in a bowl, cover them with boiling water, and allow them to

rehydrate and soften for 15 minutes. Drain the chiles and place them in the

bowl of a blender. Add the orange juice and lime juice and blend for 1

minute. Strain the mixture through the fine blade of a food mill, then add

the grenadine, tequila, salt, thyme and onion, and reserve.

Salt and pepper the pork. In a Dutch-oven or heavy baking dish, heat the oil

over medium high heat until it is very hot but not quite smoking. Add the

pork and sear it, turning as necessary, until it is golden brown on all

sides, about 4 minutes. Remove the pork to a plate and the pot from the heat

and allow it to cool, briefly. Add the chile mixture, stirring well to

incorporate any caramelized pieces of pork and juices from the bottom of the

pot. Put the pork back in the pot, fat side up, replace it on the burner and

heat until the sauce just begins to bubble lightly, but do not bring it to a

complete boil. Place the pot in the preheated oven and bake, uncovered,

until pork reaches an internal temperature of between 145 and 150 degrees,

(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 of the sauce over it

every 15 minutes. Remove the pork from the pot, and allow it to rest for 5

minutes, then slice it into servings. While the meat is resting you can

reduce the sauce if it is too thin.

Spoon some sauce on each of 4 serving plates, and top with a slice of pork.

Mexican style white rice and sauteed nopalitos or squash go well with this

dish.