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
- 2 pound pork ribeye roast
- 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
- 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.
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