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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Roast Pork with Sage and Pecan Pesto

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

Gooseberry Patch OCTOBER 2011

  • Yield: Serves 8

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

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.

 

Note:

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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