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!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.