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.

Gooseberry Patch Halloween

You May Like

Ratings & Reviews

TARECK's Review

MissNOLA
October 11, 2012
Why does the recipe not include the roasting info? Is the pesto added during cooking or served as a garnish?

MissNOLA's Review

TARECK
October 10, 2012
I agree with ginnilou.....Only the prep info is given, but nothing concerning the roasting. Ingredients sound amazing...Why has this editing error not been corrected?

ginnilou's Review

ginnilou
October 23, 2011
No review...just a comment. Very incomplete directions. How long do you cook the roast? Do you cook it stovetop or in the oven? To what internal temp?