Red Wine And Garlic Roast
Red Wine and Garlic Pork Ribeye Roast
with Balsamic Honey Roasted Veges and Green Beans
Ingredients
1 packet Heartland NZ red wine and garlic pork ribeye roast
- Balsamic Honey Roasted Veges
- 300g potatoes, peeled and sliced into wedges
- 2 carrots, quartered lengthways
- 1 red onion, cut into eighths
- 2 large kumara, cut into pieces
- Salt and pepper to taste
- 4 tbsp olive oil
- 1 tbsp honey
- 3 tbsp balsamic vinegar
- Green Beans
- 300g green beans
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Method
- Preheat oven to 180°C.
- Mix together the olive oil, honey and balsamic vinegar and microwave for 30 seconds to warm and dissolve the honey.
- Place potatoes, carrots, red onion and kumera into a baking tray and toss with salt and pepper. Pour over balsamic honey sauce and mix to coat.
- Place pork roast into a large roasting dish, and cook both the pork and veges in the oven for 45 minutes.
- While the pork and potatoes roast in the oven, blanch the green beans in a pot of boiling water for 6 minutes.
- Drain, and while still warm, mix through olive oil, lemon and salt and pepper.
- Remove pork from the oven and rest for 10 minutes. Slice pork into thick slices and serve with potatoes and green beans.