Pork ribeye with honey and lemon glaze


A roast good for any event. Do this scrumptious pork ribeye with honey and lemon glaze.


You have to to begin this recipe a day forward.


  • 2 kg pork loin chops, ribeye roast with 6 ribs
  • 30 g sea salt flakes
  • 60 ml olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 2 tbsp recent thyme leaves
  • 2 celeriac, peeled, minimize into wedges
  • 1 garlic bulb, cloves separated, unpeeled
  • 3 tsp caraway seeds
  • ½ cup vegetable inventory
  • 25 g butter


pork rind at 5mm intervals in a cross-hatch sample, utilizing a small sharp knife.

Pat pork dry with a paper towel. Rub half the ocean salt into the rind, vigorously working it into the pores and skin.

Maintain a hair dryer over the pork; transfer it up and down till the rind feels dry to the contact. Place pork, rind-side up, on a tray lined with baking paper. Refrigerate pork, uncovered, in a single day or for as much as 24 hours. Stand at room temperature for 20 minutes earlier than roasting.

Preheat the oven to 240°C. Tie pork with string between every cutlet. Rub pork with half the oil and the remaining sea salt. Place pork on a rack on an oven tray, rind-side up. Roast for half-hour or till rind blisters. (Your oven will smoke, nonetheless, you want this intense warmth for actually nice crackling because the rind is not going to blister after this stage.)

In the meantime, mix lemon juice, honey, and thyme in a small saucepan over low warmth till the honey is unfastened. On an oven tray toss celeriac and garlic with the remaining oil, caraway seeds, and half the honey combination.

Scale back oven to 200°C. Roast celeriac with pork for 1 hour quarter-hour or till the celeriac is tender and a meat thermometer reaches 65°C when inserted into the thickest a part of the pork. Cowl pork loosely with foil; relaxation for quarter-hour. Pressure cooking juices right into a jug, and add to the pan with the remaining honey combination and inventory. Deliver to a simmer and prepare dinner for 5 minutes till diminished by half. Whisk in butter.

Serve pork carved into cutlets with roast celeriac and diminished cooking liquid.

A tip: Ask your butcher to attain the meat for you.

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