Pork Ribeye Roast
Dreaming of a succulent, show-stopping meal that's also simple to prepare? Look no further than a pork ribeye roast, graced with a luscious honey-Dijon glaze. When slow-roasted, this already delectable pork cut transforms into an irresistibly tender and juicy masterpiece. Here’s your complete guide.
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Servings: 8
Ingredients
- Extra-Virgin Olive Oil: 1 ½ tablespoons
- Pork Ribeye Roast: About 2 pounds Typically, they range between 2-3 pounds
- Table Salt: 1 teaspoon or 1 ½ teaspoons of Kosher salt
- Fresh Black Pepper: ½ teaspoon
- Dijon Mustard: 2 tablespoons
- Natural Honey: 2 tablespoons
- Apple Cider Vinegar: 1 tablespoon
Instructions
Preliminary Preparations
- Warming Up: Crank up your oven to 425°F. At the same time, heat 1 ½ tablespoons of olive oil in a large, oven-proof skillet over medium-high heat.
Roast the Right Way
- The Seasoning Ritual: Rub a generous amount of salt and pepper all over the pork ribeye.
- Skillet Searing: Utilize your hot skillet to give the seasoned pork a beautiful, golden sear on all sides—about 5-6 minutes should do the trick.
Create the Perfect Glaze
- Whisking Wonders: In a separate bowl, mix together Dijon mustard, honey, and apple cider vinegar until smooth.
The Oven Awaits
- Glaze & Roast: Lavishly coat the seared pork with half of your freshly-made honey-Dijon glaze. Move the skillet to the preheated oven's middle rack and let it roast for approximately 20 minutes.
- Glaze Act II: Take out the roast and grace it with the remaining glaze. Return it to its oven sanctuary for an additional 15-20 minutes or until the internal temperature hits 145°F.
Finishing Touches
- The Rest Is Vital: After it's fully cooked, move the roast to a cutting board and cloak it loosely with aluminum foil. Let it sit for a good 5-10 minutes before you slice into it.