Source: dLife

Tender thyme and peanut marinated pork loin with a slightly spicy peanut sauce.

Servings

2.5 lb lean center loin pork chop/roast , bonedand tied
1.33 cup apple cider (or apple juice)
0.33 cup low sodium soy sauce
0.25 cup Peanut Butter, creamy
2 tsp fresh thyme (or 1 teaspoon dried thyme)
1 tsp hot red pepper flakes
2 medium garlic cloves

1 Slice 1/2 inch deep pockets into surface of pork and place in a resealable plastic bag.
2 Using a food processor or blender, puree cider, soy sauce, peanut butter, thyme, chili flakes, and garlic until coarsely chopped.
3 Spoon marinade over pork and rub to coat fully. Place in refrigerator for at least 30 minutes or up to one day, flipping often.
4 Take pork out of bag and set on a 9 x 13 inch pan; save marinade.
5 Bake pork at 350 degrees F for 1-1/4 to 1- 3/4 hours or until a meat thermometer reads at least 150 degrees F; when 40 minutes have passed brush pork with saved marinade. When finished, move pork to a serving platter and let rest in a warm place for 5 to 10 minutes.
6 Meanwhile, spoon the rest of the marinade into the pan with the pork juices; mix to loosen any browned bits. Cook over high heat 6 to 8 minutes or until mixture has reduced to about 1 cup. Serve the sauce with the pork.

This sauce will work with any cut or pork or even lamb.