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.
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
- 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
- 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.
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