Spicy Roast Pork Loin with Mashed Red Potatoes

1 5 to 6 pound pork loin roast
4 cloves garlic, minced
1 tablespoon dried whole oregano
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 cup orange juice

Trim fat from roast. Place roast in a rack on a baking pan. Combine garlic, oregano, cumin and pepper; rub mixture into the roast. Pour orange juice over roast. Insert meat thermometer in roast, making sure it does not touch fat or bone. Cover and bake at 325F for 2 1/2 hours. Uncover and bake 30 minutes or until meat thermometer reaches 160F for medium. Let meat stand 10 to 15 minutes before serving. Serves 12 to 14.

Nutrition per 3 1/2 ounce serving: Calories 240 KCAL, Protein 27 g, Carbohydrates 0 g Fat 13.9 g, Cholesterol 90 mg, Sodium 69 mg.

Mashed Red Potatoes

6 pounds red potatoes, cut into chunks
1 1/2 cups butter
1 1/2 cups milk
3/4 cup sour cream
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes; drain. To the potatoes add butter, milk, sour cream, salt and pepper. Mix well and mash. 12 servings.