2 quarts apple cider
1/4 cup kosher salt
1/2 cup, plus 3 Tbls. fresh sage, chopped and divided.
1 tsp. pepper
2 Tbls. olive oil
fresh sage and pecans for garnish
Combine cider, 1/2 cup sage, and salt. Stir until salt dissolves. Place Pork in plastic zip seal bag add cider mixture. Seal Bag and chill for 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. 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.
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.
Sage & Pecan Pesto
Do not over process this, it is best with some granules and texture.
1/2 cup chopped pecans, toasted
1/2 cup firmly packed fresh flat-leaf parsley
1/4 cup firmly packed fresh sage leaves
1/4 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1 teaspoon fresh lemon juice
1 garlic clove, chopped
1/4 teaspoon salt
Combine all ingredients in a food processor; process until ingredients are finely chopped.