Roast Pork With Sage And Pecan Pesto

• 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

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 350u0b0 for 1 hour to 1 hour and 25 minutes or until a meat thermometer inserted into thickest part of roast registers 150u0b0. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160u0b0 before slicing. Garnish platter, if desired. Serve with Sage and Pecan Pesto.

apple cider, kosher salt, fresh sage, pork loin roast, freshly ground pepper, olive oil, fresh sage

Taken from www.myrecipes.com/recipe/roast-pork-with-sage-pecan-pesto (may not work)