Southwestern Roast Loin of Pork
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Source: Betty Crocker Southwestern Cooking
| 5-pound | pork boneless pork loin roast |
| 2 to 3 tablespoons | ground red chilies |
| 1/2 cup | lime juice |
| 1 teaspoon | salt |
| 1 teaspoon | ground cumin |
| 1 teaspoon | dried oregano leaves |
| 1/2 teaspoon | pepper |
| 2 cloves | garlic, crashed |
| 1 can (6 ounces) | frozen orange juice concentrate, thawed |
| 1/4 cup | dry white wine |
| 1/2 cup | dairy sour cream |
| 1/2 teaspoon | salt |
Place pork roast in shallow glass or plastic dish. Mix ground red chiles, lime juice. 1 teaspoon salt, the cumin, oregano, pepper, garlic and 1/2 cup of the orange juice concentrate: brush on pork. Cover and refrigerate at least 8 hours.
Heal oven to 325°. Place pork, fat side up. on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered until thermometer registers 170°, 2 to 2 1/2 hours.
Remove pork and rack from pan. Strain drippings from pan; reserve. Add enough water to remaining orange juice concentrate to measure Vi cup; stir juice and wine into drippings. Stir in
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