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~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~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.