Mexican Roast Loin of Pork
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork loin roast
boneless |
|
| 2 | tablespoons |
red chili peppers
to taste |
|
| ½ | cup |
lime juice
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| 6 | ounces |
orange juice
thawed |
|
| ¼ | cup |
white wine
dry |
*
|
| ½ | cup |
sour cream
dairy |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork loin roast
boneless |
|
| 3E+1 | ml |
red chili peppers
to taste |
|
| 118 | ml |
lime juice
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| 173.4 | ml/g |
orange juice
thawed |
|
| 59 | ml |
white wine
dry |
*
|
| 118 | ml |
sour cream
dairy |
|
| 2.5 | ml |
salt
|
|
Directions
Place pork roast in a shallow glass or plastic dish.
Mix ground red chiles, lime juice, 1 teaspoon salt, the cumin, oregano, pepper, garlic and ¼ cup of Orange Juice Concentrate and brush mixture onto the pork roast.
Cover and refrigerate at least 8 hours. Heat oven to 325℉ (160℃).
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 2½ 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 ¾ of a cup; stir juice and wine into the drippings Stir in sour cream and salt.
Serve with the pork roast.
