Greek dressing is the key ingredient to this Greek Pork Ribeye roast.
I just love Greek dressing! I’m not sure how I ever managed to live without it. Not only can you use it for salads, but it can also use it as a marinade. I used the dressing to make this delicious Greek pork ribeye roast.
You may recall this Greek dressing from the Spinach Feta Pizza recipe I shared with you a long time ago. That recipe was one of my first blog posts and it was my first Meatless Monday post of all time.
In that blog post, I talked about how I first discovered Greek dressing. I was on a college field trip visiting an ink manufacturer. For lunch, some classmates and I stopped by a Greek Italian restaurant, called The Crazy Greek, in Richmond, Virginia.
I never knew that a visit to a little restaurant while I was in college would be so life-changing in the kitchen. I have found so many uses for Greek dressing besides salads. It’s really an amazing and versatile condiment.
When I came up with this recipe, I had some leftover dressing in the refrigerator just waiting to drizzle all over something. And why not slather it all over a large chunk of pork to roast in the oven, right? So that’s exactly what I did. I poured the leftover dressing all over a nice pork ribeye roast and that’s when this recipe for Greek Pork Ribeye Roast was born!
This juicy and tender pork ribeye roast takes you on a journey to the Mediterranean. Basted in Greek Dressing and roasted in the oven, this pork is flavorful and will be a family favorite.
I served the Greek pork ribeye with a delicious Mediterranean Couscous, loaded with feta cheese and sun-dried tomatoes for even more tangy zing. It was the perfect accompaniment to go along with this pork dish.
I hope you’ll enjoy both of these great dishes!
Greek Pork Ribeye Roast
Ingredients
- 2 pound pork ribeye roast
Greek Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoons dried basil
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon Kosher salt
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
Instructions
- Preheat oven to 375 degrees F.
- Combine all of the ingredients of the Greek Dressing together in a jar or bottle with a lid and shake well.
- Rinse the pork ribeye roast with cold water and pat dry with paper towels.Place the roast inside a 9×12 baking pan. Pour the Greek Dressing over the pork ribeye roast.
- Bake 1 ½ to 2 hours, depending on the size of the roast or until pork is done and runs clear juices.Place the roast on a carving board to rest 5 minutes, then slice and serve warm.
Hayley says
This looks delicious Debbie! Is that Giant Couscous you have there?
Debbie Spivey says
Thanks! It is called “Pearl”. It is the first time I have used it.
Hayley says
What did you think? I think thats the same as the one they call giant here. I much prefer it to the regular now 🙂
Debbie Spivey says
Yes, I believe you are right. I liked it, just a different texture than what I am used to. I think there was more flavor absorbed due to the size. I will use it again. 🙂