Makes 8 servings

"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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

Slice the pork and accompany the meat with sauce.

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