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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.
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 and this is what makes it so delicious and flavorful.
How To Make Mustard-Maple Pork Ribeye Roast
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. 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 temperature is about 145 degrees F on an instant-read thermometer.
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. Bring the sauce to a boil again, then reduce heat to a simmer. Cook until the sauce is thick; about 5 minutes.
Slice the pork roast into ½-inch chunks. Serve the pork topped with the sauce.
I served the pork with some sautéed snaps (green beans) and some field peas. This meal takes very little time, which will make you a superhero in the kitchen!
p.s. you may recognize this sauce from THIS tenderloin recipe!
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! 馃檪
Liz says
What a delicious looking meal. Wow!
Debbie Spivey says
Thanks, Liz. It was pretty tasty 馃檪
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. 馃檪
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 馃檪
Debbie Spivey says
If you do, let me know what you think! 馃檪
Carnivore Confidential says
I shall for sure!! 馃檪
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! 馃檪
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! 馃檪
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! 馃檪
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掳. 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! 馃檪
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掳 oven and took it out when the thermometer read 135掳, knowing that it would gain another 10 degrees or so during the 20-minute rest. My target was 145掳. 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鈥檚 where I came across ya鈥檒ls 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!