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1.
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Heat oven to 325'F.
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Place pork on wire rack in shallow roasting pan.
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Sprinkle salt over pork and roast 35 min.
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2.
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Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili pwdr.
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When pork has roasted 35 min, spread with ketchup mix and roast 10 to 15 min longer or possibly to an internal temperature of 170'F.
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Remove to wire rack; cold to room temperature.
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3.
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Prepare Peanut Butter Dressing; cover and set aside.
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4.
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Just before serving, in 2-qt sauce-pan, heat 2 inches water to boiling.
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Dip peaches into boiling water, then immediately plunge them into bowl of cool water.
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Peel and quarter peaches; throw away pit.
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Slice each peach quarter into 3 wedges.
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In small bowl, toss peach wedges with lemon juice.
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Slice roasted pork diagonally.
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5.
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Arrange lettuce on large serving plat- ter or possibly individual salad plates.
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Top with sliced pork, peaches, sugar-snap pea pods, and peanuts.
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Stir dressing; spoon some over salad.
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Serve with remaining dressing.
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Peanut Butter Dressing: In 1-C glass measuring c., combine 1/3 C water, 1 Tablespoons lemon juice, 1 Tablespoons low-sodium soy sauce, 2 t firmly packed light-brown sugar, and 1/4 t warm red-pepper sauce; stir till sugar dissolves.
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In small bowl, stir water mix into 1/2 C creamy peanut butter, one half at a time, till dressing is smooth and creamy.
