rice to accompany half a lime, olive oil to rub on meat
Sauce:
1 tablespoon oil
1 large, chopped onion
1-2 tablespoon Arizona Dreaming from Penzey's
1 1/2 cups water - divided
1 1/2 cups chopped fresh tomatoes
2 teaspoons honey
1-2 tablespoon finely minced cilantro
1/3 cup sour cream (optional)
4 cups cooked rice.
Directions
Preheat oven to 325 degrees. (or use the grill.) Wash pork, pat dry. Juice of half a lime, and some olive oil makes it tastier. Season with the Arizona Dreaming. Place in a roasting pan and cook until the desired doneness is reached (165 degrees will take about 40 to 50 minutes.) Grill - about 15 minutes at a fairly low setting. While the pork is in the oven, prepare the sauce. If grilling, start the sauce first, because the sauce takes longer than the grilling.
Sauce: Heat the oil in a large skillet over medium heat. Add the onion. After about 3 minutes, when the onion is turning translucent but not brown, add the Arizona Dreaming and stir. Then add 1 cup of water, the tomatoes, and honey. Cook 20 minutes, stirring frequently to break up the tomatoes. After 20 minutes, add the remaining water, along with the minced cilantro.
Remove the pan of sauce from the heat. Using a slotted spoon mix about half of the sauce into cooked rice (4 cups).The slotted spoon helps you get the chunkier bits and less liquid into the rice. Pour the remaining sauce into a medium bowl and gently mix in the sour cream, if using. Slice the pork into thin pieces and serve with the seasoned rice. Pour the sauce over the meat or serve in a dipping bowl.
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