1 fat-trimmed center-cut pork loin (about 2½ pound)
1-1/3 cups apple cider
1/3 cup reduced-sodium soy sauce
1/4 cup smooth peanut butter
1 tsp dried thyme
1/2 tsp hot chili flakes
2 cloves garlic
- On the night before or morning of your dinner party, cut 1/2-inch-deep slits all over pork; place meat in a large plastic food bag.
- In a blender, combine cider, soy sauce, peanut butter, thyme, chili flakes, and garlic. Blend thoroughly.
- Pour cider marinade over pork, seal bag, turn to coat, then set in pan. Chill, turning occasionally, for several hours, up to a day.
- Lift meat from marinade and set on a rack in a 9- by 13-inch pan. Reserve marinade.
- Bake pork at 350° oven until a thermometer inserted into the thickest part reaches ~170° (roughly an hour). After 30 minutes, baste with reserved marinade.
- Transfer pork to a platter and let stand 5 to 10 minutes in a warm place. As pork rests, pour remaining marinade into pan with pork juices (excluding burned parts). Stir over high heat until the sauce is reduced to ~1 cup, 6 to 8 minutes. Pour into a gravy boat.
- Slice the pork and accompany with sauce.