MEXICAN ROAST LOIN OF PORK

      Title: MEXICAN ROAST LOIN OF PORK
  Categories: Pork, Mexican
       Yield: 12 Servings
  
       5 lb Boneless Top Loin Roast;Pork
       2 tb Ground Red Chiles; To Taste
     1/2 c  Lime Juice
       1 ts Salt
       1 ts Cumin; Ground
       1 ts Oregano Leaves; Dried
     1/2 ts 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 ts Salt
  
   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.
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