Roast Pork with Sage and Pecan Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Be careful not to overprocess the flavorful herb pesto for this dish. The finished sauce should have some texture remaining. 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 |
Directions:
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.
|
|