Mexicali roast pork loin
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Boneless Top Loin Roast;Pork |
| 2 | tablespoons | Ground Red Chiles; To Taste |
| ½ | cup | Lime Juice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cumin; Ground |
| 1 | teaspoon | Oregano Leaves; Dried |
| ½ | teaspoon | Pepper |
| 2 | eaches | Cloves Garlic; Crushed |
| 6 | ounces | Frozen Orange Juice; Thawed |
| ¼ | cup | White Wine; Dry |
| ½ | cup | Dairy Sour Cream |
| ½ | teaspoon | Salt |
Directions
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 ¼ 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 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.
TO ALL Submitted By DAN KLEPACH SUBJ PORK TENDERLOINS On 10-11-95