Roast Pork with Sage and Pecan Pesto

Ingredients

• 2 qts apple cider 
• 4 lb pork loin roast boneless
• 0.5 cup flat-leaf parsley fresh packed
• 0.5 cup sage fresh divided chopped
• 0.3 cup sage leaves fresh packed
• 1 clove garlic chopped
• 0.3 cup kosher salt 
• 1 teaspoon juice of lemon 
• 0.3 cup olive oil extra-virgin
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 0.5 cup pecans toasted chopped
• 1 teaspoon pepper 
• 8 servings garnish: sage fresh
• 0.3 teaspoon salt 

Equipment

• food processor
• frying pan
• paper towels

Directions

1. Combine cider, salt and 1/2 cup sage, stirring until salt dissolves.
2. Place pork in plastic zipping bag; add cider mixture. Seal bag; chill 12 to 24 hours.
3. Remove pork from brine and pat dry with paper towels.
4. Sprinkle pork with pepper.
5. Heat oil in a large skillet over medium-high heat; add pork.
6. Combine all ingredients in a food processor; process until ingredients are finely chopped. Makes 3/4 cup.