Preheat
your oven to 350 degrees
3
medium-sized ancho chilies, 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
Toast
the chilies on a skillet over medium heat for 30 seconds to 1 minute on each
side,
but do not allow them to scorch. Tear the chilies into pieces, place them in a
bowl,
cover them with boiling water, and allow them to rehydrate and soften for 15
minutes.
Drain the chilies 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 chili 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.