Cressy Roast (Rib Eye)


Stuffed with Apricot & Walnut.
Approx weight 900g, serves 4

Succulent free-farmed pork ribeye stuffed with apricot and walnut and wrapped in skin. To cook to perfection, remove roast from the fridge and packaging an hour before you are ready to cook. Dry off the outer layer of skn with a paper towel and rub with oil and salt. Preheat the oven to 220 degrees celsius, place roast in oven for approximately 10 minutes or until crackling begins to blister (watch carefully!), then lower heat to around 160 degrees celsius until just cooked, around 40-50 minutes. Pork becomes very dry if overcooked so, keep a careful eye on it as all ovens vary, a meat thermometer can be useful to get it just right.

  • Pork
  • Dried Apricot (contains sulphites)
  • Walnut