Mexican Barbecued Pork Loin In Sherry (Lomo de Cerdo al Jerez)

• 4 lb. pork loin
• 1/2 cup oil
• 2 cloves garlic
• 1 tbsp. wine vinegar
• Salt and pepper
• 1/4 lb. blanched almonds, chopped
• 1 onion, sliced
• 2 tortillas
• 1 can tomato sauce
• 1/8 tsp. coriander
• 2 tbsp. chili powder
• 2 cups broth
• 1 cup sherry

1. Rub the roast well with oil and put it in an open roaster.
2. Cut slivers of garlic and hide them in the meat and sprinkle salt and pepper over the roast.
3. Pour the rest of the oil and the vinegar over the roast and place in a 200 F. oven for 1 1/2 hours, basting every 15 minutes or so.
4. FOR THE SAUCE: In a separate pan fry the blanched almonds in oil then fry the onion and finely the tortillas.
5. Grind the almonds, onion and tortilla to form a paste, add the tomato sauce, coriander and chili powder and bring to a boil; season with salt and pepper and add broth and sherry.
6. Remove the loin from the roaster, but do not use the liquid in the roaster.
7. Slice the loin and add the slices to the prepared sauce where it is cooked slowly for another hour in the oven.
8. The sauce should thicken, but dont let it burn.
9. Sprinkle toasted sesame seed over the roast when it is ready and serve plenty of refried beans and hard rolls to dunk in the sauce.
10. George C. Booth The Food and Drink Of Mexico

pork loin, oil, garlic, wine vinegar, salt, blanched almonds, onion, tortillas, tomato sauce, coriander, chili powder, broth, sherry

Taken from www.foodgeeks.com/recipes/20898 (may not work)