I dried ancho chili simmered in a pot with 1 1/2 cup water for 10 minutes with the lid on.
Let cool and then remove stem and seed, saving the cooking liquid.
Peel 3 lg. cloves of garlic and 1/2 cup brown sugar, 2 tblsp. Dijon mustard and place in blender with the ancho pepper and cooking liquid.
Add 1/2 cup olive oil and puree with the ancho mixture.
Place the pork in a non reactive bowl. Pour the marinade over the port. Sprinkle evenly 2 tblsp. each of salt and cracked pepper over the meat. Marinate for 4 hours or longer if possible.
Saute the meat on all sides in a heavy skillet or small Dutch oven. Place in an oven proof container with a lid in a preheated 200 degree oven. Cook until the temperature of the meet is 145F. Let the pork sit in the pan with the lid on for 20 minutes if possible, so that the juices are well distributed . Remove the pork from the pan and add 2 tblesp. corn starch well mixed in 1/4 cup water to the cooking liquid. Cook the liquid together until it has a good sauce consistency. Check the seasoning, adding salt or pepper if necessary. Slice the pork and place on a serving dish. Drizzle some of the sauce over the meat, and serve the rest on the side.
Wow! This is a great holiday crowd pleaser and can also be pulled and served with corn tortillas….