Red Wine And Garlic Roast
Red Wine and Garlic Pork Ribeye Roast
with Rosti, Lemon Mayo and Apple Slaw
Ingredients
1 packet Heartland NZ red wine and garlic pork ribeye roast
- Rosti
- 500g potatoes, peeled
- Salt and pepper to taste
- Oil for frying
- Lemon Mayo
- Juice of 1 lemon
- 1 cup mayonnaise
- Salt and pepper to taste
- 1 tbsp chives, finely sliced
- Apple Slaw
- 2 large apples, grated
- 1 cup red cabbage, shredded
- 2 tbsp lemon juice
- 2 tbsp mayonnaise
- 1 tsp chipotle sauce
- Salt and pepper to taste
- Handful of mint, coriander and parsley, chopped
- Beetroot pickle, to serve
Method
- Preheat oven to 180°C.
- Place pork roast into a large roasting dish and cook in the oven for 45 minutes.
- Meanwhile, combine all of the apple slaw ingredients together in a bowl and set aside.
- Boil potatoes in a large pot of salted water until slightly undercooked. They should be firm enough to grate.
- Grate potatoes into a large bowl and season with salt and pepper. Shape into evenly shaped rostis – or discs – and set aside.
- Heat oil in a pan and fry potato rostis for about 5 minutes on either side, or until golden and crispy.
- Remove pork from the oven and rest for 10 minutes.
- Slice the roast into thick slices and serve with potato rostis, apple slaw and beetroot pickle.