Mexican Roast Loin of Pork

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Servings: 4 cups Difficulty: Advanced
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A tender, slow-roasted pork loin infused with zesty lime, smoky chiles, and a creamy orange sauce.
Mexican Roast Loin of Pork recipe image
Mexican Roast Loin of Pork recipe image
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Mexican Roast Loin of Pork

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 1545.8

Description

This Mexican Roast Loin of Pork is a vibrant and comforting centerpiece that balances heat, acid, and sweetness. The boneless pork loin is marinated in a robust mixture of ground red chiles, fresh lime juice, garlic, and aromatic spices like cumin and oregano, allowing the meat to absorb deep, savory flavors before roasting. Slow-roasting ensures the pork remains juicy and tender, while the finishing sauce crafted from pan drippings, thawed orange juice concentrate, dry white wine, and tangy sour cream adds a luxurious, velvety texture. The bright citrus notes cut through the richness of the meat, creating a harmonious dish that feels both festive and homey. Perfect for holiday gatherings, family Sundays, or when you want to impress guests with a dish that tastes better than it looks. Serve with warm tortillas, rice, or roasted vegetables for a complete meal.

Ingredients

Directions

  1. Place the pork roast in a shallow glass or plastic dish large enough to hold it flat.
  2. In a small bowl, whisk together the ground red chiles, lime juice, 1 teaspoon salt, cumin, oregano, pepper, crushed garlic, and 1/4 cup of the thawed orange juice concentrate.
  3. Brush the marinade mixture evenly over the entire surface of the pork roast.
  4. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight, turning the roast once if possible.
  5. Preheat the oven to 325°F (163°C).
  6. Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes.
  7. Place a rack in a shallow roasting pan. Set the pork on the rack, fat side up.
  8. Insert a meat thermometer into the center of the thickest part of the roast, ensuring the tip does not touch bone or rest in fat.
  9. Roast uncovered until the thermometer registers 170°F, approximately 2 to 2 1/2 hours.
  10. Remove the pork and rack from the pan, transferring the roast to a cutting board. Tent loosely with foil to keep warm.
  11. Strain the pan drippings into a small saucepan, discarding the solids, and set aside.
  12. Add enough water to the remaining orange juice concentrate to make 3/4 cup total liquid.
  13. Stir the diluted orange juice and dry white wine into the reserved pan drippings.
  14. Simmer the sauce over medium heat for 2-3 minutes to combine flavors.
  15. Remove from heat and stir in the sour cream and 1/2 teaspoon salt until smooth.
  16. Slice the pork roast and serve immediately with the warm orange sauce poured over the top.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1545.8kcal
% Daily Value *
Total Fat 86.7g134%
Saturated Fat 32.4g162%
Cholesterol 475.9mg159%
Sodium 7680.1mg321%
Total Carbohydrate 23.0g8%
Dietary Fiber 1.4g6%
Sugars 14.5g
Protein 157.3g315%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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