Lomo de Cerdo al Jerez (Barbecued Pork Loin in Sherry)

Rub the roast well with oil and put it in an open roaster. Cut slivers of garlic and hide them in the meat and sprinkle salt and pepper over the roast. Pour the rest of the oil and the vinegar over the roast and place in 200F oven for an hour and a half, basting between drinks.

In a separate pan fry the blanched almonds in oil then fry the onion and finally the tortillas. 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.

Remove the loin from the roaster, but do not use the liquid. Slice the loin and add the slices to the sauce where it is cooked slowly for another hour. The sauce should thicken, but don't let it burn.

Sprinkle toasted sesame seed over the roast when it is ready and serve plenty of Refried Beans [1] and hard rolls to dunk in the sauce.