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Name: Roast Loin of Pork
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1/2 ts Pepper; 1/2 ts Salt; 1/2 c Lime juice; 6 oz Frozen Orange Juice Thawed; 1 ts Salt; 1/2 c Sour Cream; 1 ts Cumin; 1/4 c White Wine, Dry; 2 tb Ground Red Chiles To Taste; 1 ts Oregano Leaves; Dried; 2 Garlic crushed; 5 lb Boneless Top Loin Roast;Pork

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INGREDIENTS

1/2 ts Pepper
1/2 ts Salt
1/2 c Lime juice
6 oz Frozen Orange Juice ; Thawed
1 ts Salt
1/2 c Sour Cream
1 ts Cumin
1/4 c White Wine, Dry
2 tb Ground Red Chiles ; To Taste
1 ts Oregano Leaves; Dried
2 Garlic ; crushed
5 lb Boneless Top Loin Roast;Pork

Servings

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

NOTES

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Roast Loin of Pork

1/2 ts Pepper
1/2 ts Salt
1/2 c Lime juice
6 oz Frozen Orange Juice Thawed
1 ts Salt
1/2 c Sour Cream
1 ts Cumin
1/4 c White Wine, Dry
2 tb Ground Red Chiles To Taste
1 ts Oregano Leaves; Dried
2 Garlic crushed
5 lb Boneless Top Loin Roast;Pork

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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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 12

Calories: 345
Calories from Fat: 155 (45%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 2g
Cholesterol 124.7mg		38 %
Sodium 95.9mg		3 %
Potassium 748.5mg		20 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.4g
Protein 40.8g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 345

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