CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Mexican |
Mexican, Pork |
12 |
Servings |
INGREDIENTS
5 |
lb |
Boneless Top Loin Roast, Pork |
2 |
T |
Ground Red Chiles, To Taste |
1/2 |
c |
Lime Juice |
1 |
t |
Salt |
1 |
t |
Cumin, Ground |
1 |
t |
Oregano Leaves, Dried |
1/2 |
t |
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 |
t |
Salt |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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