Costco Connection - December 2007

creative
cooking

Sandra Lee, the accomplished life and style expert, cookbook author, Food Network star and CEO of Sandra Lee Semi-Homemade Inc., has unveiled her latest project: an autobiography, Made from Scratch. The memoir is available at most Costco warehouses and online at costco.com, as is a selection of Lee’s cookbooks.

ALL PHOTOS BY ED OUELLET TE

Holiday cheer

By Sandra Lee

‘TIS THE SEASON for good friends, good of my holiday favorites, starting with a

times and, of course, great food! What

succulent herbed pork roast, paired

better way to celebrate than with a

with maple-splashed sweet potatoes

menu of Christmas classics made the

and delicate haricot verts, with creamy

Semi-Homemade^® way? Here are a few caramel toffee apples for dessert. The

best part? My Semi-Homemade

shortcuts cut the kitchen time in half,

leaving you lots of time to join in the

festivities. And many of these ingredients

are available at Costco.

Herbed Pork Roast and

Cranberry–Pine Nut Chutney

FOR PORK ROAST FOR CHUTNEY

2 ¹/2 pounds boneless pork loin 1 can ( 16 ounces) whole roast, rinsed and patted dry cranberry sauce

Salt and pepper ¹/3 cup pine nuts, lightly toasted
2 tablespoons herbes 1 teaspoon lemon juice
^de ^Provence 1 teaspoon herbes de Provence
¹ ^teaspoon ^onion ^powder1/4 teaspoon crushed garlic

11 tablespoon crushed garlic

11 tablespoon lemon juice

11. Preheat oven to 450°F.

2. Season pork roast with salt and pepper. In a small bowl, stir together herbes de Provence, onion powder, garlic and lemon juice. Rub over pork roast and place roast in shallow roasting pan. Place roast in oven and reduce heat to 325°F. Roast for 30 minutes per pound or until internal temperature reaches 165°F. (Roast will continue to cook up to 170°F out of the oven.) Let pork roast rest for 5 to 10 minutes before slicing. 3. To make the chutney, combine all chutney ingredients and stir thoroughly. Serve chutney at room temperature over pork roast. Prep time: 5 minutes. Cook time: 1 hour and 15 minutes. Makes 4 servings. Notes: Herbes de Provence is a blend of dry herbs most commonly used in southern France. It usually contains basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory and thyme.