Spring Thyme Pork Roast With Peanut Sauce

1. 1

   Cut 1/2-inch-deep slits all over pork; place meat in a large plastic food bag.

2. 2

   In a food processor or blender, combine cider, soy sauce, peanut butter, thyme, chili flakes, and garlic. Whirl until well blended.

3. 3

   Pour cider marinade over pork, seal bag, turn to coat meat with marinade, then set in a pan. Chill, turning occasionally, for at least 30 minutes or up to 1 day.

4. 4

   Lift meat from marinade and set on a rack in a 9- by 13-inch pan. Reserve marinade.

5. 5

   Bake pork in a 350u00b0 oven until a thermometer inserted in center of thickest part reaches 150u00b0 to 155u00b0, 1 1/4 to 1 3/4 hours; after 40 minutes, baste with some of the reserved marinade. Transfer pork to platter and let stand 5 to 10 minutes in a warm place.

6. 6

   As pork rests, pour remaining marinade into pan with pork juices. (If pork drippings are burned, do not use. Instead pour marinade into a 10- to 12-in. frying pan.) Stir to scrape browned bits free. Then stir often over high heat until the sauce is reduced to about 1 cup, 6 to 8 minutes. Pour into a bowl.

7. 7

   Slice the pork and accompany the meat with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.