17+ Christmas Lunch Recipe Jamie Oliver Experience Flavor Like Never Before!

Ingredients:

For the roast:

• 1 5-6 pound boneless pork loin
• Salt and pepper to taste
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of fresh rosemary leaves
• 1 tablespoon of fresh sage leaves

For the cranberry sauce:

• 1 cup of cranberry juice
• 1 cup of fresh cranberries
• 1/2 cup of honey
• 1 tablespoon of fresh orange zest

For the apple and chestnut stuffing:

• 1 tablespoon of butter
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 apple, peeled and chopped
• 1/2 cup of chestnuts, chopped
• 1/2 cup of breadcrumbs
• 1 tablespoon of fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Prepare the roast:

• Preheat your oven to 375°F.
• Season the pork loin generously with salt and pepper.
• In a large pan, heat olive oil and butter over medium-high heat.
• Add the pork loin and sear on all sides until golden brown.
• Remove from the pan and place on a roasting tray.
• Spread the thyme, rosemary, and sage leaves on top of the pork loin.
• Roast in the oven for 1 hour, or until the internal temperature reaches 145°F.
• Remove from the oven and let it rest for 10 minutes before slicing.

2. Make the cranberry sauce:

• In a small saucepan, combine the cranberry juice, cranberries, honey, and orange zest.
• Cook over medium heat for 10 minutes, or until the cranberries burst and the sauce thickens.
• Remove from heat and let it cool.

3. Prepare the apple and chestnut stuffing:

• In a large pan, melt butter over medium heat.
• Add the onion and garlic and cook until softened.
• Add the apple and chestnuts and cook for another 5 minutes.
• Stir in the breadcrumbs and thyme.
• Season with salt and pepper to taste.
• Remove from heat and let it cool.

4. Assemble the dish:

• Slice the pork loin into 1-inch pieces and arrange on a platter.
• Serve the cranberry sauce and stuffing on the side.