My Recipes

Title: Mexican Roast Loin Of Pork

User: nnss

Yield: 12 servings

Categories: mexican, pork

amount unit name
5 LB boneless top loin roastpork
2 TB ground red chiles to taste
1/2 C lime juice
1 TS salt
1 TS cumin ground
1 TS oregano leaves dried
1/2 TS pepper
2 cloves garlic crushed
6 OZ frozen orange juice thawed
1/4 C white wine dry
1/2 C dairy sour cream
1/2 TS salt
325~f. 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 170~f, 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.

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

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