Spring Thyme Pork Roast with Peanut Sauce

"I experiment a lot with herbs. They can be a wonderful, tantalizing secret ingredient in almost everything, if you use them sparingly," says Betty Nichols. She serves this pork roast with mashed sweet potatoes.


Makes 8 servings

Recipe from


Nutritional Information

Calories 278
Caloriesfromfat 39 %
Protein 33 g
Fat 12 g
Satfat 3.4 g
Carbohydrate 7.5 g
Fiber 0.6 g
Sodium 509 mg
Cholesterol 84 mg


1 fat-trimmed, boned, tied center-cut pork loin (about 2 1/2 lb.)
1 1/3 cups apple cider or juice
1/3 cup reduced-sodium soy sauce
1/4 cup peanut butter
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon hot chili flakes
2 cloves garlic


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

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

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

5. Bake pork in a 350° oven until a thermometer inserted in center of thickest part reaches 150° to 155°, 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. 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. Slice the pork and accompany the meat with sauce.

Betty Nichols, Eugene, Oregon,


April 1998
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