Cerdo Encebollado (Pork with Onion Sauce)

Ingredients:

• 1 1/2 pound boneless pork loin
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 3 large onions, thinly sliced
• 1 cup aliños sauce
• 2 cups water

Directions:

1. Cut the pork loin up into 8 slices, trimming the excess fat. Pound with a mallet until each slice is about 1/4 inch thick. Season with salt and pepper on both sides.
2. Heat the oil in a large pot and brown the pork on both sides. Transfer to a plate and set aside.
3. Now add the onions to the pot and brown them, then add the aliños sauce and cook for another minute or so. Pour in the water and scrape the bottom of the pot to loosen any brown bits.
4. Return the pork to the pot and bring to a boil, then reduce heat and partially cover the pot. Cook for about an hour and 15 minutes, or until the pork is tender and the sauce is thick (you may have to add a little bit of water to keep it from drying out).