Roast Loin of Pork

5 lb. boneless pork loin roast
2 Tbsp. ground red chiles
1/2 c. lime juice
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
2 cloves garlic, crushed
6 oz. frozen orange juice, thawed
1/4 c. dry white wine
1/2 c. sour cream
1/2 tsp. salt


Mix ground red chiles, lime juice, 1 tsp. salt, cumin, oregano, pepper, garlic and 1/4 c. orange juice concentrate and brush mixture onto the pork roast.  Cover and refrigerate at least 8 hours.  Heat oven to 325 degrees.  Place pork, fat side up, on rack in a shallow roasting pan.  Roast uncovered until thermometer registers 170 degrees, 2 - 2 1/2 hours.  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.