Roast pork ribeye with smoked apple sauce and polenta chips

Meat , Sauces / Marinades


1 piece of pork ribeye



Olive oil


Polenta ingredients:

150g quick cook polenta

500ml vegetable stock

50g grated parmesan + extra for sprinkling

30g butter

Olive oil

Sea salt

Black pepper


Sauce ingredients:

Juice of 1 lemon

4 apples

1 tbsp brown sugar

¼ tsp cinnamon

½ tsp all spice

¾ cup water


Line a baking dish 13 x 25cm (ie large loaf tin) with baking paper

Make the polenta by bringing the stock to the boil in a pot. Slowly pour in the polenta while whisking continuously. Reduce the heat to low and cook the polenta for a few minutes, stirring often to avoid it sticking

Stir in the butter and parmesan and mix until melted through. Spread the polenta in the baking dish and cool to room temp before refrigerating for 1 hour

To make the apple sauce, peel and lightly smoke the apples in a smoker for approx. 10 minutes (don’t over smoke the apples… trust me when I say it will result in a very unpleasant sauce!)

Core and dice the apples and place in a pot with the brown sugar, cinnamon, allspice and water. Bring to the boil and reduce to a simmer. Cook until the apples are softened. Cool and then blend until smooth

*if you don’t have access to a smoker then skip the smoking part and continue on with the apples it will still taste delicious with the pork

Once the polenta is chilled, cut in to chips. Brush the chips lightly with olive oil and sprinkle over a little extra finely grated parmesan and season with sea salt and ground black pepper

Pre heat the oven to 180 degrees, it is best to put the polenta chips and the pork in the oven around the same time as depending on the size of the piece of pork you are cooking they will have similar cooking times

Bake the polenta chips on a flat baking tray in the oven for approx. 30 minutes until golden and crispy

To cook the pork, heat a pan on high heat, season the pork with salt and pepper. Add a drizzle of oil to the pan and sear the pork with on all sides getting a nice brown crust

Place the pork in a roasting pan and roast for approx. 25-30 minutes per 500g. When you remove the pork from the oven cover and leave somewhere warm to rest for a good 10 minutes before slicing.


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