I’ve never had much time for turkey and ham if I’m honest. I find turkey a bit dry and tasteless, and ham, well I won’t go into why I don’t eat that….lets just say it’s the aesthetic of it. I swear I’m not a picky eater though.

Now before you call me Mrs Grinch, I absolutely love Christmas. It’s my most favourite time of the year. The second Halloween is done and out of the way, I’m full blown Mariah Carey singing “All I Want For Christmas Is Youuuuuuuuuu”. I adore it basically.

And the food? The best part! Cheeseboards and Pâté and Hors d’oeuvre, oh my! But when it comes down to the main event, I like to move away from the traditional Christmas dinner. And that’s where I present The 12 Meals of Food’mas! I’ll be bringing you 12 different recipes for making an alternative Christmas dinner this year. Warning; your Granny and Grandad may not be too impressed with all this “modern food”.

First up? Pork.

JamieOliver-Porkloinwithagreatherbystuffing-AlternativeChristmasDinnerRecipe-Opsh

Taking inspiration from the Naked Chef himself, this recipe is not only diviiiiine but also really simple to make. So no excuses really.

So you’ll need the following;

  • ½ pork loin
  • 1 small handful fresh rosemary
  • 3 tablespoons fennel seeds
  • pinch of sea salt
  • pinch of black pepper
  • 500 g sourdough
  • 2 red onions , peeled and finely sliced
  • 3 cloves garlic , peeled and finely sliced
  • 1 small handful fresh sage leaves
  • 1 handful pine nuts
  • extra virgin olive oil
  • 4 tablespoons balsamic vinegar

 

What’s great about the above, is that you’ll actually have most of the ingredients in your press. Rather than having to run around to five different vegan, health-food, specialist ingredient shops. Ain’t nobody got time for that.

 

So to the actual cooking.

  1. Preheat your oven (obvs) to 200 degrees
  2. Score your pork loin with a sharp knife
  3. Mix the rosemary, fennel and salt together. Mash it up and and rub into score marks.
  4. Remove crusts from bread. Slice up and lightly grill.
  5. Slow fry the onions, garlic, sage and pine nuts until soft. Season, add balsamic vinegar and put into bowl. Rip bread into pieces and add to bowl. Allow to cool.
  6. Insert knife into pork and make a hole for your stuffing. Fill with stuffing mixture, and tie pork together with some string. Pop into over for about an hour, and done.

 

This would go great with all the usual Christmas trimmings, roast potatoes, veggies and as much gravy as you can consume.

Stay tuned for the rest of the 12 Meals of Food’mas, where we will be looking at all the tasty alternatives to the usual turkey meal including delicious vegetarian options.

 

image: jamie oliver

 

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