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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 fresh 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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Oh YUM!
It’s really easy and so good. Go for it! 🙂
What a delicious looking meal. Wow!
Thanks, Liz. It was pretty tasty 🙂
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!!
Hi Andrea! So glad you found my blog. I can help you make snaps. Could you email me at [email protected] I may need to send you a link to another posting I have. Thanks!
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!!!
Love this comment, Andrea!! Thanks for letting me know how it turned out. 🙂
My FAVOURITE cut on the pork carcass. The rib section doesn’t get the respect it deserves. I’m trying this one for SURE 🙂
If you do, let me know what you think! 🙂
I shall for sure!! 🙂
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!
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! 🙂
This looks so delicious!!
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! 🙂
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.
Awesome! I’m so glad you liked it. What a great sounding meal. Thank you for following! 🙂
“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…
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! 🙂
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!
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
Just had a quick question. If my pork is closer to 4 pounds would you change the temp and baking time?
Hi Steph, personally I would just plan to cook it longer, but you can do either. Hope this helps!