Photo: Becky Luigart-Stayner
Yield
Serves 8

Be careful not to overprocess the flavorful herb pesto for this dish. The finished sauce should have some texture remaining.

How to Make It

Step 1

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.

Step 2

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.

Step 3

To make Sage and Pecan Pesto:

Step 4

Combine all ingredients in a food processor; process until ingredients are finely chopped. Makes 3/4 cup.

Step 5

 

Chef's Notes

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.

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