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!
I served my pork roast with my pork gravy, crispy roasted red potatoes, and asparagus.
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The pork ribeye is cut from the rib area of the loin, so it is more tender and flavorful than a center-cut pork loin roast.
This recipe is incredibly easy to make and features a sweet and tangy honey Dijon glaze that the whole family will love!
🥘 Ingredients
Look for a pork ribeye with a lot of dark-colored meat 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 1 ½ teaspoons of 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 free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Pork Ribeye Roast
After you sear the pork 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 searing your pork, 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.
This recipe also pairs beautifully with a fresh salad, steamed broccoli, or cream cheese mashed potatoes. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Importance of Resting: Always rest the meat after cooking. This step allows the pork to reabsorb its juices, ensuring it's moist and flavorful.
- Room Temperature Meat: Before cooking, let the pork reach room temperature. This promotes even cooking and prevents the outside from overcooking while the inside remains undercooked.
- Garnishing with Fresh Herbs: Enhance your roast with fresh herbs like rosemary, thyme, or parsley after cooking. This adds fresh flavor and visual appeal to the dish.
- Glaze Variations: While a honey Dijon glaze is great, feel free to try other glazes. A mix of balsamic glaze, maple syrup, and mustard can provide a tasty alternative.
- Carving Technique: For optimal presentation and texture, carve the roast against the grain. This yields tender, easy-to-chew slices.
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🥡 Storing & Reheating
For refrigeration, ensure the pork is stored in an airtight container; it will remain fresh for 3-4 days. If you plan to freeze it, wait until the pork cools down completely. Then, wrap it securely in plastic wrap or aluminum foil, and place it inside a freezer-safe bag.
It can be stored in the freezer for up to 3 months. When you're ready to enjoy it again, defrost it in the refrigerator overnight.
Reheating
To reheat, preheat your oven to 325°F (160°C). Place the pork in an oven-safe dish and cover it loosely with foil to prevent it from drying out. Heat it for about 10-15 minutes.
It's a good idea to check after 10 minutes to see if it has warmed through to your liking. For an extra touch of moisture, you can add a small amount of broth or water to the dish before reheating.
❓ Recipe FAQs
The glaze is a harmonious blend of sweet honey and tangy Dijon mustard, complemented by apple cider vinegar. It adds a rich flavor and creates a delightful caramelization on the meat's surface.
Allowing the roast to rest for a minimum of 5-10 minutes is crucial; in fact, longer is better. It helps the juices redistribute, ensuring each slice is succulent and full of flavor.
Absolutely. You can sear the meat and apply the initial glaze layer ahead of time. Just bring it to room temperature before completing the roasting when you're ready to serve.
Yes, you can experiment with various pork cuts, though it may alter the texture and flavor. For instance, a pork tenderloin would yield a more delicate, leaner result but requires careful cooking to avoid drying out. A pork shoulder, on the other hand, would be richer and more flavorful, ideal for slow roasting to achieve tenderness.
🥩 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
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Pork Ribeye Roast
Ingredients
- 1 ½ tablespoon olive oil (extra virgin)
- 2 lb pork ribeye roast (pork ribeye roasts are usually between 2-3 pounds)
- 1 teaspoon salt (or use 1 ½ teaspoons Kosher salt)
- ½ teaspoon freshly ground black pepper
- 2 tablespoon Dijon mustard
- 2 tablespoon honey
- 1 tablespoon apple cider vinegar
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (218°C) and bring a large oven-safe skillet or frying pan to medium-high heat with the 1 ½ tablespoon olive oil.
- Generously season your 2 lb pork ribeye roast with 1 teaspoon salt and ½ teaspoon freshly ground black 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.
- While your ribeye roast is searing, add the 2 tablespoon Dijon mustard, 2 tablespoon honey, and 1 tablespoon apple cider vinegar in a small bowl and stir to combine.
- 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.
Cyn Mccaul says
This worked exactly as written, thanks!
Michelle Knowles says
This is the second time a made this roast and what I loved most was the simplicity of the recipe and how quick I could get a 5 Star recipe on the table. Was a little nervous about the sauce but it was spot on and
made the roast taste so very perfect. Thank you for this one. I
Linda says
I had problems with the glaze burning to the bottom of the skillet. I had to scrape it off when I took it out to glaze during the roasting period, left the glaze off the bottom for the rest of the time, but it still burned to the bottom. I thought the flavor was good, but I will have to adjust how I glaze going forward.
Lu says
This was excellent and easy as can be! I’ll be making it for guests. It’s that good! Thank you!
Chef Ricardo says
Out of this world! Juicy and flavorful. My new recipe for pork roast. We cooked it just as it says and on the second 20 minutes of cooking our instant thermometer said 170.2 degrees so I took it out of the oven expecting this to be over cooked and dry but it was just perfect. Must be something with my thermometer.
Lori says
Love this recipe. I was surprised that I could cook a whole pork ribeye roast in that short of time. It works, very juicy and tender!
Laura in Lakewood says
The best pork ribeye roast I've ever had! Truly.
I was concerned about the apple cider vinegar, but I'm thinking it just tenderized the pork even more. The glaze was delicious, not obtrusive but complementary to the pork. This recipe is a keeper that I will share.
Linda in the Springs says
Mine too!
Donna says
Very easy to make. Pork was tender, moist and delicious!
Linda S. says
This cut is definitely tender and tasty and the glaze adds just the right amount of flavors. However, my family loves garlic, especially when it’s roasted. So I cut slits in the roast after searing and inserted slivers of garlic. I used 2 large cloves and made sure they were pushed down inside the meat. When serving, I left the slivers and everyone enjoyed those little morsels of roasted garlic along with the pork. Otherwise I followed the recipe as written and it turned out great! This was our pork for New Years Day along with sauerkraut for good luck.
Ronald Rompala says
Thanks for posting this! I had some concerns with the baste, but boy was I wrong! The most tender, flavorful pork ever! Going to the top of the list for dreary November days.
Adaline says
The best of the best of the best!!!
Linda says
This fabulous! Made it twice now and it is definitely a keeper! Thank you!
Marianne says
Four stars only because the honey in the glaze burned the pan and the crust of the pork. Next time I'll leave the honey out of the glaze and brush on top only during the last few minutes of roasting.
Kaye says
This recipe is amazing! I had a 2.5 lb pork loin ribeye roast and followed this recipe almost exactly…..I baked about 23 minutes each time. I let it rest a little more than 10 minutes. I sliced it with my electric knife. It was juicy, tender and very tasty! Served it with whole, fresh green beans and mustard potato salad.
Yvonne Siber says
The best part of this recipe that I appreciated very much besides the flavor was the ease with which this came together. Yummy. Thank you for sharing! l'll add this to my rotation of roast recipes!