Roast Pork With Sage And Pecan Pesto

1. 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. 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. 3

   Bake, uncovered, at 350u00b0 for 1 hour to 1 hour and 25 minutes or until a meat thermometer inserted into thickest part of roast registers 150u00b0. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160u00b0 before slicing. Garnish platter, if desired. Serve with Sage and Pecan Pesto.

* Per serving · 4 servings · Values may vary.