Roast Pork with Sage and Pecan Pesto

Ingredients

• 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

Preparation

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.
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.
3. To make Sage and Pecan Pesto:
4. Combine all ingredients in a food processor; process until ingredients are finely chopped. Makes 3/4 cup.
5.