Roast Pork with Sage and Pecan Pesto

Roast Pork with Sage and Pecan Pesto Recipe
Oxmoor House
The flavorful pesto adds an appetizing texture to the top of this roasted pork recipe.

Yield:

8 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 31 Minutes
Other: 12 Hours, 10 Minutes

Ingredients

1 (64-oz.) bottle apple cider
1/4 cup kosher salt
1/2 cup plus 3 Tbsp. chopped fresh sage, divided
1 (4-lb.) boneless pork loin roast
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Garnishes: fresh sage, unshelled pecans

Preparation

Combine cider, salt, and 1/2 cup chopped sage, stirring until salt dissolves. Place pork in an extra-large zip-top plastic freezer 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. Cook 6 minutes or until browned on all sides, turning pork occasionally. Place pork on a rack in a lightly greased roasting pan. Sprinkle remaining 3 Tbsp. sage over pork.

Bake, uncovered, at 350° for 1 hour to 1 hour and 25 minutes or until a meat thermometer inserted into thickest part of roast registers 150°. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160° before slicing. Garnish platter, if desired. Serve with Sage and Pecan Pesto.

Note:

Christmas with Southern Living 2008,

Oxmoor House

May 2008
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