This Mustard-maple pork ribeye roast is a tender, oven-baked pork roast with a sweet and sour mustard-maple sauce. It is really simple to make, but it is so tasty that your family and friends will think you slaved in the kitchen all day on this roast.
This recipe is one of our favorite roasted pork recipes. It tastes good, and it’s so easy to make. The pork roast is rubbed down in Dijon mustard, then seared in the pan before going into the oven to roast. This tender, juicy pork ribeye is served with an aromatic sweet and sour mustard-maple sauce.
This recipe is easy enough to make for a weeknight meal because it practically cooks itself!
What is a Pork Ribeye Roast?
This is one of my favorite cuts of pork because it cooks well and has the most amazing flavor. A ribeye roast is a cut that comes from the rib area of the loin. This area is a bit fatty, making it more delicious and flavorful than a regular center-cut pork loin roast.
A Pork ribeye roast should have a decent amount of marbling and a good combination of white and dark meat. It won’t have as much flavor if the roast is primarily white meat. A small fat cap will contribute to the moisture of the roast as it cooks.
What’s Needed to Make This Pork Roast + Substitutions
- Dijon Mustard: Used as a wet rub for the roast and as an ingredient in the sauce.
- Pork Ribeye Roast: about a 2-pound roast. You could also use a pork loin or pork tenderloin.
- Oil: I use extra-virgin olive oil but use whatever oil you prefer for oiling the pan to sear the roast.
- Vinegar: Apple cider vinegar goes wonderfully with pork. You could also use rice vinegar or red wine vinegar.
- Maple Syrup: use a really good quality syrup (always).
- Herbs: fresh thyme and rosemary
- Seasoning: Kosher salt and freshly cracked black pepper, to taste.
Use a digital instant-read thermometer from Thermoworks. Get one HERE!
How To Make Mustard-Maple Pork Ribeye Roast
- Combine one tablespoon of the Dijon mustard with kosher salt and freshly cracked black pepper in a small bowl; rub all over the pork.
- In a large ovenproof pan, heat oil over medium-high heat. When the oil is hot, add the pork roast to the pan—Brown on all sides, about 3 to 5 minutes.
- When the pork is brown, transfer the pan into the oven.
- Allow it to rest for at least 10 minutes.
- Carve and serve with sauce (gravy)!
When is the Pork Done?
Depending on the thickness of the meat, the pork roast should take about 30 to 45 minutes to cook or when the juices run clear, and the internal temperature of the pork is about 145 degrees F when read with an instant-read thermometer.
Allow the Pork Ribeye Roast to Rest!
Carefully remove the hot pan from the oven. Transfer the meat to a cutting board and let rest for 5 minutes. This allows the juices of the meat to redistribute, just like it would in a steak.
How to Make the Mustard-Maple Sauce (Gravy)
- Place the same skillet used to roast the pork over medium-high heat, and add the vinegar. Bring to a boil, scraping up any browned bits with a spatula or spoon, for about 30 seconds.
- Whisk in syrup and the remaining two tablespoons of Dijon mustard, fresh thyme, and rosemary.
- Bring the sauce to a boil again, then reduce heat to a simmer. Cook until the sauce is thick; about 5 minutes.
Serving the Mustard-Maple Pork Ribeye Roast
Slice the pork roast into ½-inch chunks. Serve the pork topped with the sauce.
Try these side dishes with the pork:
- ROASTED TURNIPS WITH GARLIC SAGE BROWN BUTTER
- EASY SWISS CHARD
- SAUTEED KALE WITH SPRING ONION VINEGAR
- QUICK COLLARD GREENS
- MINI CHEESY BROCCOLI CASSEROLES
- PARMESAN SMASHED POTATOES
- STEAK HOUSE BAKED POTATOES
- POTATOES AU GRATIN
This meal takes very little time, which will make you a superhero in the kitchen!
Are you making this pork dish? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.
See ya on the mountain!
Mustard-Maple Pork Ribeye Roast
Ingredients
- 3 tablespoons Dijon mustard , divided
- 2 pound pork ribeye roast
- 2 teaspoons extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon fresh thyme chopped
- ½ teaspoon fresh rosemary chopped
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Combine 1 tablespoon mustard, salt, and pepper in a small bowl; rub all over pork.
- In a large ovenproof pan, heat oil over medium-high heat. When the oil is hot, add the pork roast to the pan. Brown on all sides, about 3 to 5 minutes. When the pork is brown, transfer the pan into the oven. Roast the pork roast is done and juices run clear, about 30 to 45 minutes, depending on the thickness of the meat.
- When the pork is done, carefully remove the hot pan from the oven. Transfer the meat to a cutting board and let rest for 5 minutes.
- Place the same skillet over medium-high heat (CAUTION, the handle will still be hot!), add the vinegar. Bring to a boil, scraping up any browned bits with a spatula or spoon, about 30 seconds.
- Next, whisk in syrup and the remaining 2 tablespoons of Dijon mustard, thyme, and rosemary. Again bring to a boil, then reduce heat to a simmer and cook until the sauce is thickened; about 5 minutes.
- Slice the pork roast into ½-inch chunks. Serve the pork topped with the sauce.
Notes
Nutrition
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Erica Christina says
Oh YUM!
Debbie Spivey says
It’s really easy and so good. Go for it! 🙂
Liz says
What a delicious looking meal. Wow!
Debbie Spivey says
Thanks, Liz. It was pretty tasty 🙂
Andrea says
i just found your site and am love!! everything looks amazing! I’ve searched and searched though and can’t find the recipes for the snaps….I’d love to make them soon! HELP!!
Debbie Spivey says
Hi Andrea! So glad you found my blog. I can help you make snaps. Could you email me at themountainkitchen@gmail.com I may need to send you a link to another posting I have. Thanks!
Andrea says
I made this tonight…beans and all….it was FABULOUS!! This will be made over and over, I’m sure of it! I can’t say enough how good this pork comes out! Thank you so much for sharing! YYUUMMMMYYY!!!
Debbie Spivey says
Love this comment, Andrea!! Thanks for letting me know how it turned out. 🙂
Carnivore Confidential says
My FAVOURITE cut on the pork carcass. The rib section doesn’t get the respect it deserves. I’m trying this one for SURE 🙂
Debbie Spivey says
If you do, let me know what you think! 🙂
Carnivore Confidential says
I shall for sure!! 🙂
ang1m says
super yum looking! My husband loves anything maple, he would love it. Even though I myself am not a huge pork fan I have to try this. You make it sound so good! I want to thank you also for peeking in on my site from time to time! Love yours! Awesome pictures!
Debbie Spivey says
Thank you so much for the compliment, Angie! I am not a huge pork fan either. I promise you will love this recipe! I really appreciate you peeking on my site. I hope when I get the new one up and running you will stop by more often! 🙂
ohiocook says
This looks so delicious!!
Debbie Spivey says
It really is! I just finished adding this one to my new website. I may have to make it again soon. Hope you will give it a try! 🙂
Mike says
Made this tonight. This is a great recipe as written. I skipped the browning step, but otherwise followed exactly. It turned out really good. The sauce took it to another level. Served with braised cabbage with apples and roasted potatoes. Great meal. Love your blog and facebook posts. Thank you.
The Mountain Kitchen says
Awesome! I’m so glad you liked it. What a great sounding meal. Thank you for following! 🙂
Ed says
“pork roast should take about 30 to 45 minutes to cook or when the juices run clear and the temperature is about 145 degrees F”
The thermometer in your photo reads 190°. Not an encouraging sign…
The Mountain Kitchen says
Hi Ed! I’m sorry you don’t feel encouraged to make this delicious recipe. This photo was taken before I started using digital thermometers by Thermoworks. The thermometer in the photo within this post was more than likely touching the bottom of the pan. It’s hard to hold a thermometer in a 450-degree oven and take a picture. This photo was merely for illustration. Thanks for taking the time to comment. Let me know if I need to clarify anything else. I’ll be happy to help you! 🙂
Ed says
Debbie — I apologize for prejudging this recipe based on one unfortunate photograph. Your recipe and procedures seemed sound enough so I gave it a try, the only deviation being that I brined the pork in a standard salt, garlic and herb solution (1/2 cup salt, 1/2 gallon water) for five hours before patting it dry, adding the mustard and pan-searing it. I usually brine my pork (chops and loins and “country-style” ribs) to compensate for its lean nature.
I placed the seared roast into a preheated 425° oven and took it out when the thermometer read 135°, knowing that it would gain another 10 degrees or so during the 20-minute rest. My target was 145°. I made the sauce per your instructions but found that it was a little too thick, so I added a couple ounces of chicken stock that I had on hand and this kept the reduction from becoming too thick and syrupy.
Long story short — it was fantastic! A big hit among the diners. We all had seconds. The pork was juicy and a little pink in the center, just as it should be for this cut.
I would like to add one more thing: your gracious response to my somewhat callous comment is a credit to your character. I will be making my pork “ribeye roast” this way from now on. Thanks!
The Mountain Kitchen says
Ed, I really appreciate your critique, but mostly admire the fact that even though you were skeptical, you still tried the recipe. I work really hard to share our recipes with others. Nothing is perfect, but I can guarantee that the recipes you find here on our site are good. I’m glad you liked the recipe. Thanks again for sharing your thoughts and for trusting us to make the recipe! ~ Debbie
Steph says
Just had a quick question. If my pork is closer to 4 pounds would you change the temp and baking time?
The Mountain Kitchen says
Hi Steph, personally I would just plan to cook it longer, but you can do either. Hope this helps!
Karen says
My pork ribeye was just under 2 pounds and cooked it for 45 min. It rested about 7 min. but still had light red juices. The mear was a little on the pink side underneath, but it was oh so tender!! I doubled the sauce and glad I did, it would have been way too sparse! All in all, very gooood!!
The Mountain Kitchen says
Glad you liked this recipe, Karen. Thanks for your comment!
Brenda Valponi says
Looks delicious and plan to make tonight using a bone-in roast.
The Mountain Kitchen says
I hope you enjoy the recipe, Brenda!
Amanda Lizotte says
I tried this recipe tonight and it was nothing short of delicious! My husband LOVED it! I loved it! Man this is our new favorite!!
The Mountain Kitchen says
So great to hear this, Amanda! Thank you for the great review!
Michelle says
Moved to Texas almost a year ago – had never seen this cut of meat before, born and raised in CA. Initially bought it and made chili verde and the pork was SO tender, so I decided to do a little research. That’s where I came across ya’lls recipe. Oh my wow! So very yummy. Only thing I did was brine before hand because I always brine my pork. So excited I found this! Even leftovers were juicy and not dried out! Thank you!
The Mountain Kitchen says
That’s awesome to hear, Michelle. Thanks for the great review!
Melissa Schmidt says
I bought a ribeye roast now realizing I bought pork. So, I did some research and found this recipe. I made this last night and it was absolutely amazing!! It looks just like your picture and it was the best pork I have ever made! I didn’t change anything in the recipe., Thank you so much for sharing it!
The Mountain Kitchen says
I’m so happy you liked this recipe, Melissa. It’s one of our favorites too! Happy Holidays!
Lori Rodriguez says
Made this tonight for dinner. Best pork roast I’ve ever made. Hubby ate two whole plates! This recipe is a keeper for sure. Thank you
The Mountain Kitchen says
Hi Lori! That’s awesome. So glad you liked this recipe. Thanks for the great review!
Veronica Canfield says
I followed the recipe, but my pork came out really dry and tough. Maybe I had a bad cut. It was disappointing. I threw the leftovers in a crockpot, and I’m sure it will come out tender after 8 or so hours on low. Just not sure what I did wrong.
The Mountain Kitchen says
Veronica, I’m sorry your pork did not turn out well but glad you were able to salvage it in the crock-pot. We’ve had a few bad cuts ourselves. However, it sounds like it may have been overcooked. I recommend getting an instant-read thermometer (like this one affiliate link) to help monitor the temperature. I can’t live without mine! Best, Debbie
Martha Covel says
Absolutely delish! I don’t usually care for pork but this was excellent. My husband thoroughly enjoyed it as well.
The Mountain Kitchen says
Hi Martha! So glad you both liked this recipe. Thank you for the positive feedback!
Rosalie Hafner says
This is a great recipe. I used my iron skillet to make this pork roast. The meat was moist and tender. The gravy really made this dish. I didn’t have any rosemary so I used culinary lavender and beer mustard. Delicious! Otherwise I followed the directions. I served as sides, cheesy mashed potatoes and fire roasted vegtables. Great meal!
The Mountain Kitchen says
Awesome! So glad you liked this recipe. Thank you for taking time to comment!