A pork ribeye roast makes an easy main course for any day of the week and my sweet and tangy honey Dijon glaze complements it perfectly! When baked in the oven, this already flavorful cut of pork becomes extra tender and incredibly juicy!
Easy Oven Baked Pork Ribeye
A boneless pork ribeye roast is cut from the rib area of the loin, so it is more tender and flavorful than a center cut pork loin roast. My oven baked pork ribeye recipe is so incredibly easy to make and features a sweet and tangy honey Dijon glaze that the whole family will love!
Look for a pork ribeye roast with a lot of dark colored meat to it because that meat is the best part! It should smell fresh with a fair amount of marbling.
- Olive Oil - 1 ½ tablespoons extra virgin olive oil.
- Pork Ribeye Roast - A 2 pound pork ribeye (pork ribeye roasts are usually between 2-3 pounds).
- Salt - 1 teaspoon of regular salt or use 1 ½ teaspoons Kosher salt.
- Freshly Ground Black Pepper - ½ teaspoon of freshly ground black pepper.
- Dijon Mustard - 2 tablespoons of Dijon.
- Honey - 2 tablespoons of honey.
- Apple Cider Vinegar - 1 tablespoon of apple cider vinegar.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
After you sear the pork ribeye roast, it practically cooks itself! You will want a cast iron skillet, tongs, a mixing bowl, and a basting brush.
- Prep. Preheat your oven to 425°F (218°C) and bring a large oven-safe skillet or frying pan to medium-high heat with 1 ½ tablespoons of olive oil.
- Season. Generously season your 2 pound ribeye roast all over with 1 teaspoon of salt and ½ a teaspoon of pepper. Place the seasoned roast in your hot skillet (or frying pan) and use tongs to flip and sear each side until lightly golden, about 5-6 minutes.
- Make the glaze. Meanwhile, combine 2 tablespoons of Dijon mustard, 2 tablespoons of honey, and 1 tablespoon of apple cider vinegar in a small bowl and mix.
- Glaze and roast. After your pork is seared, use a basting brush to brush half of the Dijon sauce onto every surface. Place your roast into the preheated oven on the middle of the center rack and roast for 20 minutes.
- Add remaining glaze. Pull the pork from the oven and brush the remaining Dijon sauce all over it. Then, return it to the oven to finish cooking for another 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and serve. Once the roast is ready, transfer it to a cutting board or platter and tent a piece of foil loosely over the top. Let it rest like this for 5-10 minutes before slicing and serving.
💭 Angela's Tips & Recipe Notes
- Don't forget to rest! Resting the meat is essential as it gives the pork time to reabsorb all the delicious juices.
- Storing: When refrigerated in an airtight container, the pork will be good for 3-4 days. Once cool, you may wrap it tightly in plastic wrap or foil then place it in a freezer bag for up to 3 months. Defrost in the fridge overnight.
- Reheating: Preheat the oven to 325°F (160°C). Place the pork in the oven for 10-15 minutes, checking at the 10 minute mark if it is warm enough.
🥩 More Pork Recipes
- Air Fryer Pork Steaks
- Baked Pork Tenderloin
- Country Style Pork Loin Chops
- Baked BBQ Pork Rib Tips
- Baked Pork Steaks
- Crock Pot Pork Chops
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Pork Ribeye Roast
- Preheat your oven to 425°F (218°C) and bring a large oven-safe skillet or frying pan to medium-high heat with the olive oil.1 ½ tablespoon olive oil
- Generously season your pork ribeye roast with salt and pepper then sear all sides in your hot skillet or frying pan, Use tongs to flip and sear each side until lightly golden, about 5-6 minutes.1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 lb pork ribeye roast
- While your ribeye roast is searing, add the Dijon mustard, honey, and apple cider vinegar in a small bowl and stir to combine.2 tablespoon Dijon mustard, 2 tablespoon honey, 1 tablespoon apple cider vinegar
- Once the pork roast is seared, brush about half of the honey Dijon sauce onto all surfaces. Place the roast into your preheated oven and roast in the middle of your oven's center rack for about 20 minutes.
- Remove the pork ribeye roast from your oven and brush with the remaining sauce, then return to the oven to finish cooking for an additional 15-20 minutes or until the internal temperature reaches 145°F (63°C).
- Once done, transfer the roast to a cutting board or platter and cover loosely with a sheet of aluminum foil. Let the roast rest for 5-10 minutes before slicing and serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!