Ingredients
- 2 garlic (cloves)
- 1,300 gr top loin roast (boneless)
- 170 ml orange juice (frozen)
- 120 ml lime juice
- 120 ml dairy sour cream
- 60 ml orange juice concentrate
- 60 ml wine (white)
- 4 gr salt
- 3 gr salt
- 2 gr cumin
- 2 gr oregano leaves
- 1 gr pepper
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 80ºC F, 2 to 2.5 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 0.75 of a cup; stir juice and wine into the drippings Stir in sour cream and salt. Serve with the pork roast.
