My Recipes


User: nnss

Yield: 12 servings

Categories: main dish, mexican, meats

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


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 325
Degrees 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 degrees 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.