Ingredients

5 pound boneless top loin roast; pork
2 Tbsp. ground red chilies; to taste
1/2 C. lime juice
1 tsp. salt
1 tsp. cumin; ground
1 tsp. oregano leaves; dried
1/2 tsp. pepper
2 cloves garlic; crushed
6 ounce(s) frozen orange juice; thawed
1/4 C. white wine; dry
1/2 C. dairy sour cream
1/2 tsp. salt

Cooking Instructions

Place pork roast in a shallow glass or plastic dish. Mix ground red chilies, lime juice, 1 tsp. salt, the cumin, oregano, pepper, garlic and 1/4 C. of 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. 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, 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 C.; stir juice and wine into the drippings Stir in sour cream and salt. Serve with the pork roast.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)