| 1. | In blender or food processor, place marinade ingredients. Cover; blend on medium speed until smooth. |
| 2. | Remove fat from pork. Pierce pork deeply in several places with meat fork or skewer; place in heavy resealable plastic food-storage bag. Pour marinade over pork. Seal bag; place in dish. Refrigerate, turning bag occasionally, at least 4 hours but no longer than 24 hours. |
| 3. | Heat oven to 325°F. Remove pork from marinade; reserve and refrigerate marinade. Sprinkle pork with salt and pepper; place on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered 1 hour to 1 hour 30 minutes for medium doneness (160°F). Remove pork from pan. Cover; let stand about 15 minutes before slicing. |
| 4. | In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is slightly thickened. Serve sauce with pork. |
| No change. |
