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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 12 |
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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 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.
| Ingredients:
5 Pound(s) Boneless Top Loin Roast;Pork
2 Tablespoon(s) Ground Red Chiles; To Taste
1/2 Cup(s) Lime Juice
1 Teaspoon(s) Green chili salsa
1 Teaspoon(s) Cucumbers; Medium *
1 Teaspoon(s) Oregano Leaves; Dried
1/2 Teaspoon(s) Pepper
2 Cloves Garlic; Crushed
6 Ounce(s) Frozen Orange Juice; Thawed
1/4 Cup(s) White Wine; Dry
1/2 Cup(s) Dairy Sour Cream |
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