Roast Pork with Sage and Pecan Pesto |
|
 |
Prep Time: 15 Minutes Cook Time: 91 Minutes |
Ready In: 106 Minutes Servings: 8 |
|
The flavorful pesto adds an appetizing texture to the top of this roasted pork recipe. 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 |
sage and pecan pesto |
Directions:
1. 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.
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. 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.
3. 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.
|
|