Mexican Roast Loin of Pork
Submitted by lbirk
Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.
This Mexican-style pork loin gets an overnight soak in a bold marinade of ground red chiles, fresh lime juice, cumin, oregano, garlic, and orange juice concentrate. That long marination is what sets this roast apart: the citrus acids tenderize the surface while the spices penetrate deep into the meat.
Orange juice concentrate is the unexpected ingredient doing serious work here. It’s not just orange juice; the concentrated form delivers a more intense sweetness and acidity that caramelizes beautifully on the roast during the long, slow cook.
The pan sauce brings everything together. Strained drippings mixed with the remaining orange juice concentrate, white wine, and sour cream create a rich, tangy sauce with a gorgeous pale orange color that pools around each slice.
Pro Tips
- Marinate the full 8 hours or even overnight. A shorter soak won’t penetrate a thick pork loin. The flavors stay on the surface instead of working their way in.
- Roast fat side up so the fat bastes the meat as it renders during the long cook.
- Let the roast rest 15 minutes before slicing. The juices redistribute and every slice stays moist instead of running out onto the cutting board.
Variations
- Use ancho chile powder instead of ground red chiles for a smokier, fruitier heat.
- Add a splash of tequila to the pan sauce with the wine for a more distinctly Mexican flavor.
- Serve sliced on warm tortillas with pickled onions and cilantro for Mexican pork tacos.
Ingredients
Directions
Place pork roast in a shallow glass or plastic dish.
Mix ground red chiles, lime juice, 1 teaspoon salt, the cumin, oregano, pepper, garlic and ¼ cup of Orange Juice Concentrate and brush mixture onto the pork roast.
Cover and refrigerate at least 8 hours. Heat oven to 325℉ (160℃).
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 2½ 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 ¾ of a cup; stir juice and wine into the drippings Stir in sour cream and salt.
Serve with the pork roast.
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