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This New Zealand pork ribeye roast is made even tastier by the herby marinade.
Marinade
6 cloves garlic, crushed
2 Tbsp fennel seeds
1 Tbsp sage, finely sliced
1 Tbsp rosemary, finely sliced
1 tsp crushed chilli flakes
Salt and pepper
Zest of 1 lemon
2 Tbsp olive oil
Salad
1 large bag of rocket
Shaved parmesan
1/2 cup toasted almonds
Juice of one lemon
2 Tbsp olive oil and
1 tsp balsamic vinegar
Salt & pepper
Marinade
6 cloves garlic, crushed
2 Tbsp fennel seeds
1 Tbsp sage, finely sliced
1 Tbsp rosemary, finely sliced
1 tsp crushed chilli flakes
Salt and pepper
Zest of 1 lemon
2 Tbsp olive oil
Salad
1 large bag of rocket
Shaved parmesan
1/2 cup toasted almonds
Juice of one lemon
2 Tbsp olive oil and
1 tsp balsamic vinegar
Salt & pepper
Preheat the oven to 180°C.
Place all the marinade ingredients together in a bowl and mix well, then rub the marinade over the New Zealand pork ribeye.
Place the pork in a deep roasting dish and cook in the oven for 45 minutes.
Remove from the oven, cover and rest for 15 minutes.
Slice the roasted pork ribeye and serve with salad.
In a bowl combine 1 large bag of rocket, shaved parmesan and 1/2 cup toasted almonds. In a separate bowl, mix the juice of one lemon with salt, pepper, 2 tbsp olive oil and 1 tsp balsamic vinegar until well combined. Toss the salad ingredients through the dressing – ensuring the leaves are well coated.
This New Zealand pork ribeye roast is made even tastier by the herby marinade.
1kg Rolled Boneless New Zealand Pork Ribeye
Marinade
6 cloves garlic, crushed
2 Tbsp fennel seeds
1 Tbsp sage, finely sliced
1 Tbsp rosemary, finely sliced
1 tsp crushed chilli flakes
Salt and pepper
Zest of 1 lemon
2 Tbsp olive oil
Salad
1 large bag of rocket
Shaved parmesan
1/2 cup toasted almonds
Juice of one lemon
2 Tbsp olive oil and
1 tsp balsamic vinegar
Salt & pepper
Preheat the oven to 180°C.
Place all the marinade ingredients together in a bowl and mix well, then rub the marinade over the New Zealand pork ribeye.
Place the pork in a deep roasting dish and cook in the oven for 45 minutes.
Remove from the oven, cover and rest for 15 minutes.
Slice the roasted pork ribeye and serve with salad.
In a bowl combine 1 large bag of rocket, shaved parmesan and 1/2 cup toasted almonds. In a separate bowl, mix the juice of one lemon with salt, pepper, 2 tbsp olive oil and 1 tsp balsamic vinegar until well combined. Toss the salad ingredients through the dressing – ensuring the leaves are well coated.
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