Red Wine And Garlic Roast

Red Wine and Garlic Pork Ribeye Roast

with Balsamic Honey Roasted Veges and Green Beans

  • Serves: 4
  • Prep time: 5 min
  • Cooking time: 50 min


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


  1. Preheat oven to 180°C.
  2. Mix together the olive oil, honey and balsamic vinegar and microwave for 30 seconds to warm and dissolve the honey.
  3. 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.
  4. Place pork roast into a large roasting dish, and cook both the pork and veges in the oven for 45 minutes.
  5. While the pork and potatoes roast in the oven, blanch the green beans in a pot of boiling water for 6 minutes.
  6. Drain, and while still warm, mix through olive oil, lemon and salt and pepper.
  7. Remove pork from the oven and rest for 10 minutes. Slice pork into thick slices and serve with potatoes and green beans.