Herb Pork Roast & Cranberry-Pine Nut Chutney

I found this recipe in The Costco Connection December 2007. If you want to see how it looks check out this link.

For Pork Roast:

• 2 1/2 pounds boneless pork loin roast, rinsed and patted dry
• Salt and Pepper
• 2 Tablespoons herbes de Provence
• 1 Teaspoon onion powder
• 1 Tablespoon crushed garlic
• 1 Tablespoon lemon juice

For Chutney:

• 1 Can (16 ounces) whole cranberry sauce
• 1/3 cup pine nuts, lightly toasted
• 1 Teaspoon lemon juice
• 1 Teaspoon herbes de Provence
• 1/4 Teaspoon crushed garlic

1. Preheat oven to 450 F
2. Season pork roast with salt and pepper.
3. In a small bowl, stir together the herbes de Provence, onion powder, garlic and lemon juice. Rub over pork roast and place roast in shallow roasting pan.
4. 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 the pork rest for 5 to 10 minutes before slicing.
5. 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.