Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4076.33 Kcal (17067 kJ) | ||
| Calories from fat | 2142.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 238.09g | 366% | |
|---|---|---|---|
| Cholesterol | 1219.5mg | 407% | |
| Sodium | 8232.9mg | 343% | |
| Potassium | 7877.31mg | 168% | |
| Total Carbs | 28.34g | 9% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 16.22g | 65% | |
| Protein | 422.92g | 846% | |
| Vitamin C | 47.2mg | 79% | |
| Iron | 26.9mg | 149% | |
| Calcium | 677.6mg | 68% | |
| Amount Per 100 g | |||
| Calories | 193.05 Kcal (808 kJ) | ||
| Calories from fat | 101.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 366% | |
|---|---|---|---|
| Cholesterol | 57.75mg | 407% | |
| Sodium | 389.89mg | 343% | |
| Potassium | 373.05mg | 168% | |
| Total Carbs | 1.34g | 9% | |
| Sugars | 0.27g | 23% | |
| Dietary Fiber | 0.77g | 65% | |
| Protein | 20.03g | 846% | |
| Vitamin C | 2.2mg | 79% | |
| Iron | 1.3mg | 149% | |
| Calcium | 32.1mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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