Roast Pork With Sage And Pecan Pesto Recipe

Name: Roast Pork With Sage And Pecan Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
5
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.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Roast Pork With Sage And Pecan Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork With Sage And Pecan Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions