The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Ribeye with Middle Eastern Roasted Vegetables
Free-range British pork ribeyes are speedy to cook – and delicious paired with a sauce of lime, peanut and tamari. Pair with potatoes, aubergines, broccoli and apricots, roasted until golden.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 25g honey
- 4 garlic clove
- 2 shallot
- 25g pea shoots
- 3 large potatoes
- 8 dried apricots (Sulphites)
- 2 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 2 aubergine
- 240g Tenderstem broccoli
- 4 free-range pork ribeye steaks
Nutritional Information
Calories: 498
Protein: 45g
Carbs: 47g
Fat: 16g
Pork Ribeye with Middle Eastern Roasted Vegetables
Free-range British pork ribeyes are speedy to cook – and delicious paired with a sauce of lime, peanut and tamari. Pair with potatoes, aubergines, broccoli and apricots, roasted until golden.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely chop or crush the garlic. Dice the potatoes and aubergines into 1cm cubes. Dice the apricots. Finely dice the shallots. Cut the broccoli into thirds.
- Place the potatoes, aubergines and garlic on a lined baking tray with half the spice mix and 1 tbsp oil. Season with sea salt and black pepper, then mix well. Roast for 15 mins, then add the broccoli and apricots. Roast for another 10 mins, until all is soft and golden brown.
- Heat a large frying pan with 1 tsp oil on a medium-high heat. Season the pork with sea salt, black pepper and the remaining spice mix. Cook for 4-5 mins per side, until golden and cooked through, then transfer to a plate to keep warm.
- Return the pan to a low heat and add the tamari, peanut butter, honey and 30ml water. Squeeze in the juice from the lime and whisk until smooth.
- Thinly slice the pork. Serve the roasted vegetables topped with the pork. Drizzle over the peanut sauce. Garnish with the pea shoots.
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