Mexican Pork Roast and Rice

By kathleentirpak

Ingredients

• 1/2 cup chopped onion
• 1/4 cup water
• 3 Tablespoons lime juice
• 2 cloves peeled and minced garlic
• 1 Tablespoon vegetable oil
• 1-2 teaspoons finely-chopped jalapeno pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon each salt and pepper
• 1 1/2 pound pork loin roast
• 1 gallon sized ziploc plastic bag
• tin foil
• 2 teaspoons sugar
• 1/4 teaspoon thyme
• 1/2 cup beef broth
• 1 Tablespoon cornstarch
• 2 Tablespoons chopped parsley
• cooked rice

Preparation

Step 1

Combine marinade ingredients : onion, water, lime juice, garlic, vegetable oil, jalapeno pepper, thyme, salt and pepper. Place pork loin in ziploc bag, and add marinade mixture. Marinate in frig at least 4 hours. Preheat oven to 350 degrees. Place pork loin in baking dish, reserving marinade. Cover baking dish with tin foil and bake pork loin 50 minutes. Remove from oven, remove foil, let stand 10 minutes. Strain marinade into saucepan. Add beef broth, sugar, and thyme, then heat to near boiling. Add cornstarch, stirring until dissolved. Cook, stirring frequently, at medium heat, until thick and bubbly. Cook 1 minute, then stir in parsley. Slice meat, and place slices atop rice. Pour sauce over rice and meat.