With that thought in mind, I created this weekend's menu, a memorable, no-fuss meal for eight guests.
The centerpiece is a festive pork loin roast--good-looking, lean and attractively priced (under $25). With those benefits, however, comes a challenge: Lean meat can lack flavor and moisture. To boost flavor, I stuff the pork. Start by slitting the loin to form a long pocket, leaving the ends intact. Line the pocket with sauteed garlic cloves. Add your favorite dried fruit--apricots, prunes, peaches, pears or apples. For color, toss in dried cranberries. Tie the roast with heavy kitchen twine to help it keep its shape and hold the stuffing, then season the surface. To ensure juicy meat, slowly roast it in a 250-degree F oven. To develop a flavorful crust, increase the heat to 400 degrees for the last 15 to 20 minutes. The high heat, together with a jelly glaze, browns the meat beautifully. Note that I have done a whole 8-pound loin, which can serve 16; if you don't want leftovers, buy a 4-pound roast and adjust the stuffing amounts.
The side dishes don't get much simpler. I love Roasted Onions--no peeling, and the cut surfaces turn rich caramel brown. Silky Sweet Potato Puree can be made two days in advance. Add a favorite green vegetable--Brussels sprouts, green beans, etc.
For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm.
To keep this Christmas meal relatively light, stick with the fruit theme and choose one of these salads for the first course.
Classic Pear Salad
Cut ripe pears in half and remove the cores with a melon baller or spoon. Shave off a thin piece from the bottom of each pear half to steady it, then place on a salad plate with a handful of watercress. Fill hollowed-out core with chunks of a good blue cheese. Serve immediately (so the pears don't darken) as is or with a little balsamic vinaigrette.
Updated Waldorf Salad
Toss chopped apples and celery, toasted walnuts, and dried cranberries or raisins together with a little olive oil and a squeeze of lemon juice. Serve on a bed of interesting greens or in an iceberg lettuce cup.
Citrus Spritz Salad
Toss mixed greens with olive oil, salt and pepper, then drizzle on a little rice wine vinegar. Top each portion with grapefruit sections and scatter with pomegranate seeds. Fresh pomegranates are widely available during the holidays.
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
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