Boil all the ingredients. When ready, the tomatoes will burst and you can peel off the skin, and the peppers will be puffed up. Add the chicken bouillon, cilantro, and parsley. Blend everything until you have a thin paste.

In a skillet, add oil and pour in the mixture using a strainer.

Stir and heat for 10 minutes. Make diagonal or crosshatch cuts in the pork loin, being careful not to cut all the way through the meat.

Season with paprika, garlic, onion, and salt powder. Cut the butter into pieces and place them into the cuts in the pork. Add the beer and the sauce. Let it marinate overnight.