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.