"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.
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon hot chili flakes
2 cloves garlic
How to Make It
Cut 1/2-inch-deep slits all over pork; place meat in a large plastic food bag.
In a food processor or blender, combine cider, soy sauce, peanut butter, thyme, chili flakes, and garlic. Whirl until well blended.
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.
Lift meat from marinade and set on a rack in a 9- by 13-inch pan. Reserve marinade.
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.
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.
Slice the pork and accompany the meat with sauce.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.