Combine apple cider, raisins, thyme, honey mustard, shallots and garlic in a blender or mini chopper. Blend until smooth. Place in a bowl or zip-top plastic bag. Add roast and turn to coat. Seal and refrigerate for at least 4 hours or overnight. Preheat oven to 425F (220C). Bring roast to room temperature for 30 minutes. Drain marinade into a small saucepan and bring to a boil. Reduce heat and simmer until thickened, 2 to 3 minutes. Set roast on a rack in a roasting pan and sprinkle all over with salt and pepper. Roast, basting with reserved marinade at least twice, for 60 to 70 minutes or until an instant-read thermometer inserted in centre of roast registers 160F (80C). Let rest for 15 minutes before carving. Makes 6 servings.