Roast Loin of Pork
- 5 pounds boneless top loin roast pork
- ½ cup lime juice
- 1 teaspoon ground cumin
- ½ teaspoon pepper
- 6 ounces frozen orange juice, thawed
- ½ cup dairy sour cream
- 2 tablespoons ground red chiles, to taste
- 1 teaspoon salt
- 1 teaspoon dried oregano leaves
- 2 cloves garlic, crushed
- ¼ cup dry white wine
- ½ teaspoon salt
- Place pork roast in a shallow glass or plastic dish.
- Mix ground red chiles, lime juice, 1 teaspoon of salt, cumin, oregano, pepper, garlic and ¼ cup of orange juice concentrate, then brush mixture onto the pork roast.
- Cover and refrigerate for at least 8 hours.
- Heat oven to 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, about 2 to 2 ½ hours.
- Remove pork and rack from the pan. Strain the drippings from the pan and set aside.
- Add enough water to remaining orange juice concentrate to measure ¾ of a cup. Stir juice and wine into drippings. Stir in sour cream and salt.
- Serve with the pork roast.