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.
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- Calories: 278
- Calories from fat: 39%
- Protein: 33g
- Fat: 12g
- Saturated fat: 3.4g
- Carbohydrate: 7.5g
- Fiber: 0.6g
- Sodium: 509mg
- Cholesterol: 84mg
- 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.
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