Cover the pot and cook for 15 minutes. Turn loin pieces over and cook for a another 10 minutes. Periodically check the level of liquid. You may want the liquid to reduce to a tasty sauce when done but do not want it to burn on the bottom of the pan. Add more liquid if needed.
Pork is done when cooked through but has the slightest pink color in the middle.
Let sauce sit for a minute and than skim the fat from the top. Lay sliced pork on top of white rice and pour a little sauce on top of that. This is a variation of a family recipe with deep roots in Spain. Serve with warm French bread as an appetizer or main course. The bread will come in handy for dipping purposes.