Categories: Pork, Meats, Main dish 
      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 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.