Roast Loin of Pork

This pork loin gets a Southwestern treatment with an overnight marinade of ground red chiles, lime juice, cumin, oregano, garlic, and orange juice concentrate. Eight hours in the fridge lets all that citrus and spice work into the meat, so every slice carries flavor from edge to center.

The orange juice concentrate is the clever ingredient here. It’s intensely sweet and acidic without adding extra liquid, and it caramelizes into a gorgeous crust as the roast cooks fat-side up for 2 to 2 ½ hours.

The pan sauce brings it all together. Strained drippings, the remaining orange juice concentrate, dry white wine, and sour cream create a creamy, tangy gravy with a hint of citrus that cuts through the rich pork. Don’t skip straining the drippings first, or the sauce will be gritty with charred bits.

Pro Tips

• Use a meat thermometer positioned in the thickest part, not touching fat. Internal temp is your only reliable doneness indicator on a roast this size
• Let the roast rest for 15 minutes after pulling it from the oven. The temperature will continue to rise and the juices redistribute
• The fat cap goes up so it bastes the meat as it renders during roasting
• Add the sour cream off the heat so it doesn’t curdle

Variations

• Use chipotle powder instead of ground red chiles for a smoky heat
• Replace sour cream with Mexican crema for a thinner, tangier sauce
• Serve sliced with warm tortillas, pickled red onion, and cilantro for a taco spread