Red Wine And Garlic Roast

Red Wine and Garlic Pork Ribeye Roast

with Rosti, Lemon Mayo and Apple Slaw

  • Serves: 4
  • Prep time: 10 min
  • Cooking time: 50 min


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


  1. Preheat oven to 180°C.
  2. Place pork roast into a large roasting dish and cook in the oven for 45 minutes.
  3. Meanwhile, combine all of the apple slaw ingredients together in a bowl and set aside.
  4. Boil potatoes in a large pot of salted water until slightly undercooked. They should be firm enough to grate.
  5. Grate potatoes into a large bowl and season with salt and pepper. Shape into evenly shaped rostis – or discs – and set aside.
  6. Heat oil in a pan and fry potato rostis for about 5 minutes on either side, or until golden and crispy.
  7. Remove pork from the oven and rest for 10 minutes.
  8. Slice the roast into thick slices and serve with potato rostis, apple slaw and beetroot pickle.