Recipe Categories
Tex Mexican
Tex Mex Misc Pork
Tex Mex Loin & Roasts

James's Roast Orange Juice

5 lb Boneless Top Loin Roast, Pork
2 tbl Ground Red Chiles, To Taste
1/2 cup Lime Juice
1 tsp Salt
1 tsp Cumin, Ground
1 tsp Oregano Leaves, Dried
1/2 tsp Pepper
2 x Cloves Garlic, Crushed
6 oz Frozen Orange Juice, Thawed
1/4 cup White Wine, Dry
1/2 cup Dairy Sour Cream
1/2 tsp Salt

 Method :
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 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.