Mexican Roast Loin Of Pork

Recipe Ingredients

5 lbs	2270g / 80oz	Boneless top loin roast - pork
2 tablespoons	30ml	Ground red chiles - to taste
1/2 cup	118ml	Lime juice
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cumin - ground
1 teaspoon	5ml	Oregano leaves - dried
1/2 teaspoon	2.5ml	Pepper
2		Garlic - crushed
6 oz	170g	Frozen orange juice - thawed
1/4 cup	59ml	White wine - dry
1/2 cup	118ml	Dairy sour cream
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Place pork roast in a shallow glass or plastic dish. Mix ground red chiles, lime juice, 1 tsp. salt, the cumin, oregano, pepper, garlic and 1/4 cup of Orange Juice Concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours.

Heat oven to 325F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat.

Roast uncovered until thermometer registers 160F, 2 to 2 1/2 hours. Remove pork and rack form the pan. Strain the drippings from the pan and set aside. Add enough water to remaining Orange Juice Concentrate to measure 3/4 of a cup, stir juice and wine into the drippings Stir in sour cream and salt.

Serve with the pork roast.

Source:
Cooking Light, June 1995, page 117

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