Salsa-Braised Pork Loin

1 3-pound boneless pork loin roast, untied
Jerk Dry Rub (such as Scorpion)
2 Tbsp olive oil
1 large onion, halved and sliced
4 cloves garlic, chopped
1/3 Cup chopped red pepper
3/4 Cup fruit-flavored salsa
1 can beer
Cilantro sprigs for garnish
 


Preheat the oven to 325 degrees.  Sprinkle the meat liberally with dry rub. Preheat large Dutch oven and then add oil. Brown the pork thoroughly on all sides, about 10 minutes total.  Remove meat to a plate and just soften the onions, garlic and pepper.  Pour in the salsa and beer. Add the meat back to the Dutch oven, cover tightly and bake until the pork registers about 150° on a meat thermometer.  The meat will feel firm, but not hard, to the touch, and cutting into the center will reveal only the slightest hint of pink.  The total cooking time should be about 35 to 40 minutes.

Remove the pork to a cutting board. Season the pan juices with salt, if necessary.  Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the sauce around the meat.  Garnish with cilantro.