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Mexican Roast Loin of Pork

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Recipe

 
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
5 pounds pork loin roast
boneless
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2 tablespoons red chili peppers
to taste
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½ cup lime juice
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1 teaspoon salt
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1 teaspoon cumin
ground
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1 teaspoon oregano
dried
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½ teaspoon black pepper
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2 cloves garlic
crushed
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6 ounces orange juice
thawed
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¼ cup white wine
dry
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½ cup sour cream
dairy
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
2.3 kg pork loin roast
boneless
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3E+1 ml red chili peppers
to taste
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118 ml lime juice
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5 ml salt
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5 ml cumin
ground
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5 ml oregano
dried
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2.5 ml black pepper
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2 cloves garlic
crushed
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173.4 ml/g orange juice
thawed
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59 ml white wine
dry
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118 ml sour cream
dairy
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2.5 ml salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 47552% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 420mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 101g
Vitamin A 2% Vitamin C 19%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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