| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Pork, Tex-mex, Meats, Main dish |
12 |
Servings |
INGREDIENTS
| 5 |
lb |
Boneless Top Loin Roast;Pork |
| 1/2 |
c |
Lime Juice |
| 1 |
ts |
Cumin; Ground |
| 1/2 |
ts |
Pepper |
| 6 |
oz |
Frozen Orange Juice; Thawed |
| 1/2 |
c |
Dairy Sour Cream |
| 2 |
tb |
Ground Red Chiles; To Taste |
| 1 |
ts |
Salt |
| 1 |
ts |
Oregano Leaves; Dried |
| 2 |
|
Cloves Garlic; Crushed |
| 1/4 |
c |
White Wine; Dry |
| 1/2 |
ts |
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 Degrees 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 degrees 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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