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Mexican roast loin of pork
Artist: _
Categories: Mexican, North American, Pork, South American
Yield: 12
Rating: 0
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Ingredients:
5 lbsBoneless Top Loin Roast, Pork
2 tbspGround Red Chiles, To Taste
1/2 cupLime Juice
1 tspSalt
1 tspCumin, Ground
1 tspOregano Leaves, Dried
1/2 tspPepper
2 Cloves Garlic, Crushed
6 ozFrozen Orange Juice, Thawed
1/4 cupWhite Wine, Dry
1/2 cupDairy Sour Cream
1/2 tspSalt
Procedures:
1Place pork roast in a shallow glass or plastic dish.
2Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and ?cup of orange juice concentrate and brush mixture onto the pork roast.
3Cover and refrigerate at least 8 hours.
4Heat oven to 325°F.
5Place pork, fat side up, on rack in a shallow roasting pan.
6Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat.
7Roast uncovered until thermometer registers 170°F, 2 to 2 ?hours.
8Remove pork and rack form the pan.
9Strain the drippings from the pan and set aside.
10Add enough water to remaining orange juice concentrate to measure ?of a cup; stir juice and wine into the drippings stir in sour cream and salt.
11Serve with the pork roast.
 
 
 
 

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