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This image shows a perfectly roasted pork ribeye roast, golden brown and glazed with a sweet and tangy honey Dijon mixture, sitting on a cutting board ready to be sliced and served as the main dish for dinner.

Pork Ribeye Roast Recipe

A pork ribeye roast is a simple and tasty main dish for any day of the week. My sweet and tangy honey Dijon glaze goes perfectly with it. When you bake this flavorful pork in the oven, it becomes really tender and juicy! This recipe is super easy to make and has a delicious honey Dijon glaze that everyone in the family will enjoy! You can keep leftovers fresh in the fridge for 3-4 days. If you want to freeze it, make sure the pork has completely cooled down first.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 7
Calories 195 kcal

Equipment

  • Oven
  • Tongs
  • Frying Pan
  • Small Bowl

Ingredients
  

  • 1 ½ tbsp Extra virgin olive oil
  • 2 lbs Pork ribeye roast typically 2-3 pounds
  • 1 tsp Salt or 1 ½ teaspoons Kosher salt
  • ½ tsp freshly ground Black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp Honey
  • 1 tbsp Apple cider vinegar

Instructions
 

  • Preheat your oven to 425°F (218°C) and heat a large oven-safe skillet or frying pan over medium-high heat with 1 ½ tablespoons of olive oil.
    This image shows a pork ribeye roast being seasoned with salt and freshly ground pepper on a cutting board, preparing it for searing in a hot skillet to lock in flavor and moisture.
  • Season the 2 lb pork ribeye roast with 1 teaspoon of salt and ½ teaspoon of black pepper. Sear the roast on all sides in the hot skillet until lightly golden, flipping with tongs, about 5-6 minutes in total.
    This image shows a pork ribeye roast being seared in a large skillet, turning golden brown on all sides as it cooks over medium-high heat to develop a flavorful crust.
  • While the roast is searing, mix 2 tablespoons of Dijon mustard, 2 tablespoons of honey, and 1 tablespoon of apple cider vinegar in a small bowl until well combined.
    is image shows a hand mixing honey, Dijon mustard, and apple cider vinegar in a small bowl, preparing the sweet and tangy glaze for the pork ribeye roast.
  • Once seared, brush about half of the honey Dijon mixture all over the roast. Place the skillet with the roast into the preheated oven on the center rack. Roast for approximately 20 minutes.
    This image shows a brush generously applying the honey Dijon glaze over the seared pork ribeye roast, ready to enhance the flavor as it bakes in the oven.
  • Remove the roast from the oven and brush the remaining honey Dijon mixture over it. Return to the oven and continue cooking for another 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
    This image shows the pork ribeye roast baking in the oven, golden and covered with a honey Dijon glaze, cooking evenly as it reaches the ideal internal temperature.
  • Transfer the roast to a cutting board or serving platter, loosely cover with aluminum foil, and let it rest for 5-10 minutes before slicing and serving.

Notes

  • Use a meat thermometer to ensure your pork reaches an internal temperature of 145°F (63°C) for optimal doneness. Insert the thermometer into the thickest part of the roast to get an accurate reading. 
  • After roasting, let the pork rest tented loosely with foil for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful when you slice into it.
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