- 2 qts. apple cider
- 1/4 cup kosher salt
- 1/2 cup plus 3 T. fresh sage, chopped and divided
- 1 4-lb. boneless pork loin roast
- 1 teaspoon pepper
- 2 tablespoons olive oil
- Garnish: fresh sage, unshelled pecans
- Sage and Pecan Pesto:
- 1/2 cup chopped pecans, toasted
- 1/2 cup fresh flat-leaf parsley, packed
- 1/4 cup fresh sage leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, chopped
- 1/4 teaspoon salt
How to Make It
Combine cider, salt and 1/2 cup sage, stirring until salt dissolves. Place pork in plastic zipping bag; add cider mixture. Seal bag; chill 12 to 24 hours.
Remove pork from brine and pat dry with paper towels. Sprinkle pork with pepper. Heat oil in a large skillet over medium-high heat; add pork.
To make Sage and Pecan Pesto:
Combine all ingredients in a food processor; process until ingredients are finely chopped. Makes 3/4 cup.
An autumnal spin on summer's basil and pine nut rendition, this pesto is delicious paired with grilled meats and is also an equally wonderful substitute for marinara sauce on a pizza topped with wild wushrooms and cubes of butternut squash or pie pumpkin.