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christmas brunch

Honey-Glazed Christmas Roast Meat with Cranberry Sauce & Fluffy Mash

A centerpiece-worthy holiday roast Meat finished with a glossy honey-cranberry glaze, served with tangy cranberry sauce and buttery mashed potatoes—perfect for Christmas brunch.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Brunch, Main Course
Cuisine American
Servings 8 servings
Calories 520 kcal

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Saucepan
  • Potato Masher

Ingredients
  

Roast Meat

  • 1.8 kg boneless Meat loin trimmed
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tbsp fresh thyme chopped (or 1 tsp dried)

Honey-Cranberry Glaze & Sauce

  • 1 cup fresh or frozen cranberries
  • 1/2 cup cranberry juice or orange juice
  • 1/3 cup honey
  • 1 tbsp Dijon mustard
  • 1 tsp orange zest
  • 1 pinch salt to taste

Fluffy Mashed Potatoes (Side)

  • 1.4 kg starchy potatoes peeled and chopped
  • 4 tbsp unsalted butter
  • 1/2 cup warm milk or cream more as needed
  • 1 tsp salt to taste
  • 1/4 tsp white pepper optional
  • fresh herbs & cranberries for garnish optional

Instructions
 

  • Remove Meat from the fridge 30 minutes ahead. Preheat oven to 190°C/375°F. Pat Meat dry and rub with olive oil, salt, pepper, and thyme.
  • Place Meat on a rack in a roasting pan. Roast 20 minutes, then reduce heat to 165°C/330°F and continue roasting 45–65 minutes, until internal temp reaches 63°C/145°F.
  • Meanwhile, make the glaze: in a saucepan combine cranberries, juice, honey, Dijon, orange zest, and a pinch of salt. Simmer 8–10 minutes, stirring, until cranberries burst and mixture thickens. Reserve half for serving; use half for glazing.
  • Brush Meat with some glaze during the last 10 minutes of roasting for a shiny finish. Rest Meat 10 minutes, then slice.
  • For the mash: boil potatoes in salted water until tender (12–15 minutes). Drain well, mash with butter and warm milk/cream. Season with salt and pepper to taste.
  • Serve sliced roast with remaining cranberry sauce and fluffy mash. Garnish with herbs and fresh cranberries.

Notes

Make-ahead tip: glaze and cranberry sauce can be cooked 3 days in advance and refrigerated. Warm before serving. For an even more festive plate, add roasted carrots or Brussels sprouts.

Nutrition

Calories: 520kcalCarbohydrates: 44gProtein: 38gFat: 20gSaturated Fat: 9gCholesterol: 135mgSodium: 780mgPotassium: 1100mgFiber: 4gSugar: 18gVitamin A: 350IUVitamin C: 22mgCalcium: 60mgIron: 2.8mg
Keyword Christmas, Cranberry Glaze, Mashed Potatoes, Roast Pork
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