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
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
1 teaspoon herbes de Provence
1 teaspoon onion powder 1/4 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
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.