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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.7 Kcal (451 kJ)
Calories from fat	47.76 Kcal
		% Daily Value*
Total Fat	5.31g	8%
Cholesterol	37.42mg	12%
Sodium	822.89mg	34%
Potassium	235.49mg	5%
Total Carbs	1.07g	0%
Sugars	0.41g	2%
Dietary Fiber	0.37g	1%
Protein	12.59g	25%
Vitamin C	0.3mg	0%
Iron	0.8mg	4%
Calcium	16.9mg	2%

Amount Per 100 g
Calories	161.65 Kcal (677 kJ)
Calories from fat	71.69 Kcal
		% Daily Value*
Total Fat	7.97g	8%
Cholesterol	56.17mg	12%
Sodium	1235.1mg	34%
Potassium	353.45mg	5%
Total Carbs	1.6g	0%
Sugars	0.61g	2%
Dietary Fiber	0.56g	1%
Protein	18.89g	25%
Vitamin C	0.4mg	0%
Iron	1.2mg	4%
Calcium	25.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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