| |

Tender Pork Ribeye Roast

Sharing is caring!

A boneless pork roast oven-baked in a tangy sauce seasoned with a Mexican spice blend and a quick squeeze of fresh lime juice makes a perfect Pork Ribeye Roast.

Tender pork ribeye roast with rice and beans with a lime wedge.
DISCLAIMER: This post is sponsored by the Utah Pork Producers Association. As always, the opinions are all my own. 

Pork Ribeye Roast Recipe

This juicy pork roast is simple and easy to make for a delicious weeknight meal your family will love.

This pork roast recipe has become a family favorite that stays on repeat at my house – my guys love it!

I like it because I know every 3 ounces of pork is packed full of 22 – 24 grams of protein, depending on the cut.

Save this Recipe

Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!

This field is for validation purposes and should be left unchanged.

And eating 20 – 30 grams of protein per meal helps fuel my body and helps me feel fuller.

These ribeye roasts include white and dark meat, making them an extremely flavorful cut of pork that is very economical.

Pork ribeye roast prep is so fast and easy.

Simply stab the roast with a fork, slather with sauce, sprinkle with seasoning, drizzle with lime juice, then roast it in the oven. That’s it!

You’ve got a flavorful and juicy pork ribeye roast on the dinner table in just over one hour. It almost seems too good to be true!

Ingredients needed to make tender pork ribeye roast

  • Pork ribeye roast: Pork ribeye roasts are sold as a boneless roast that typically weighs around 2 – 2 1/2 pounds. Ribeye roasts have a lot of fat marbling, and this is what keeps them juicy and tender as they cook.
  • Spicy brown mustard: Dijon mustard or prepared mustard make good substitute, if needed.
  • Seasonings: Cumin, smoked paprika, chili powder, Italian seasoning, kosher salt, black pepper.
  • Honey: You could substitute pure maple syrup or agave nectar.
  • Minced or Crushed Garlic: Substitute 1 tsp. garlic powder or granulated garlic in a pinch.
  • Lime juice: freshly squeezed is always best, but if you must use bottled lime juice, it will work.
  • Sazon Goya packet(optional): This is an all-purpose seasoning used in Latin American and Mexican dishes. You’ll find this seasoning blend in the Hispanic foods section of your grocer. This is an optional ingredient if you don’t have it on hand.
Ingredients for Mexican pork ribeye roast.

Recipe tips

  • To make juicing the lime easier, pop it into the microwave for 15-20 seconds before squeezing.
  • Make sure to rest the roast before and after cooking for the most tender and juicy pork loin.
  • When you buy pork at any grocery store across the United States, you are supporting family farms in Utah and the United States.
Sliced pork ribeye roast ready to be served.

How to cook a pork ribeye roast

At least one hour before you want to cook the pork roast, remove it from refrigeration and unpackage.

Let the roast rest, uncovered, on the counter.

This may sound weird but trust me, you won’t regret it.

When the pork roast is allowed to rest before it hits the heat, the protein fibers have relaxed enough that they can accept the heat much more easily.

Not being cold also allows the roast to reach the proper internal temperature much more quickly and therefore it’s not overcooked.

When you’re ready to cook the roast, preheat the oven to 400 degrees F.

Place the rested roast into a greased 8×11-inch baking dish.

Using a meat fork, pierce the roast all over the top and sides.

Piercing the ribeye roast with a fork over the surface.

In a bowl, combine the mustard with the honey and garlic.

Use a silicone basting brush to slather this mixture all over the roast.

Slathering the roast with a honey mustard mixture.

In a separate bowl, combine the cumin, paprika, chili powder, Italian seasoning, kosher salt, black pepper, and contents of the Sazon Goya packet.

Sprinkle over the mustard layer on the roast.

Sprinkling the seasoning blend over the roast.

Squeeze the fresh lime juice over the slathered and seasoned roast.

Drizzling fresh lime juice over the roast.

Place the baking dish onto the center oven rack.

Cook the roast, uncovered, for 40-45 minutes, or just until the internal temperature at the center of the roast reaches 130-135 degrees F.

Remove the roast from the oven and immediately cover the pan with foil.

Let the roast rest for 10 minutes covered, to the allow the internal temperature to raise to 140-145 degrees F.

Make sure to allow the roast rest after it’s cooked.

The protein fibers relax even further as the residual heat lets the roast finish raising in temperature internally.

Also, the pork juices can redistribute themselves throughout the entire roast.

A beautiful fully cooked pork ribeye roast, fresh from the oven.

Place the roast onto a cutting board and carve into slices. Serve at once.

A sliced ribeye pork roast, ready to be enjoyed.

How long to cook a pork ribeye roast in the oven

When the pork roast reaches 130-135 degrees F. at the center, it’s time to remove it from the oven. This will take approximately 25-30 minutes per pound.

As with all meat, it’s important to cook by internal temperature, not just by a specific amount of time.

Cover the roast with foil and let it rest for 10 minutes.

During this resting time, the roast will continue to cook from residual heat, raising the internal temperature to 140-145 degrees.

The resting time also gives the protein fibers of the meat time to relax.

Relaxed meat fibers make a tender and juicy eating experience.

What is a pork ribeye roast?

A pork ribeye roast is cut from the pork loin’s rib area. It has a good amount of marbling with both white and dark meat.

Because the meat is slightly fatty, it stays moist and juicy while it cooks. Especially when the roast is cooked just until it reaches 135-140 degrees at the center.

It’s very important not to overcook pork since that’s what leads to a dry, flavorless eating experience.

Can I use pork ribeye roast for pulled pork?

Ribeye pork roast is not ideal for pulled pork because a pork ribeye roast comes from the loin.

The loin is a very lean cut of meat and can be hard to shred.

If you choose to use ribeye roast for making pulled pork, you may need to chop the meat pretty finely.

The best cut for making pulled pork is pork shoulder (also called pork butt or Boston butt) because of it’s high fat content.

Once it is cooked, pork shoulder will shred (or pull) apart very easily.

Is pork ribeye roast the same a pork loin?

Yes and no. While pork ribeye roast is cut from the pork loin, it comes specifically from the rib area.

This is important to know since coming from this area guarantees the ribeye roast will be more tender and flavorful than just your average center-cut pork loin roast.

Pork ribeye roast paired with black beans and rice on a platter.

What does pork ribeye taste like?

Pork ribeye roast tastes like the perfect combination of dark, flavorful pork shoulder meat and a lean pork loin, wrapped into one tasty roast.

When cooked to a final internal temperature of 140-145 degrees F. at the center, pork ribeye roast is especially tender and juicy.

How to make tender pork ribeye roast

The secret to tender and juicy pork roast is to give it lots of rest before and after cooking, and take care not to overcook the meat.

Overcooking is what leads to dry and bland pork.

Pork roast cooking time per pound

Pork roast that has rested at room temperature will take about 25 minutes per pound to cook in the oven.

If the meat is chilled when you begin the cooking process, it will take closer to 30 minutes per pound to cook.

Ribeye pork roast hot and fresh from the oven.

More easy and delicious pork recipes

This centerpiece electric roaster ham is an easy dinner that will make you look like a kitchen superstar when cooking for a large group of people during the holidays or for Sunday dinner.

Sticky oven baked country style ribs are tender, boneless ribs in the oven paired with barbecue sauce, making these baked country ribs the perfect pork meal.

Maple glazed ham includes just 4 ingredients, including orange marmalade, pure maple syrup, and butter. Equally as wonderful, it requires only a few easy steps and your oven does all the magic.

A juicy ribeye roast sliced into servings.

Tender Pork Ribeye Roast

A boneless pork roast oven-baked in a tangy sauce seasoned with a Mexican spice blend and a quick squeeze of fresh lime juice makes a perfect Pork Ribeye Roast.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 360kcal

Ingredients

  • 2 lb. boneless pork ribeye roast
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 Sazon Goya packet, optional
  • 1/4 cup spicy brown mustard
  • 2 Tbs. honey
  • 2-3 cloves garlic, minced or crushed
  • 1 lime, juice of

Instructions

  • At least one hour before you want to cook the pork roast, remove it from refrigeration and unpackage. Let the roast rest, uncovered, on the counter.
  • When you’re ready to cook the roast, preheat the oven to 400 degrees F.
  • Place the rested roast into a greased 8×11-inch baking dish. Using a meat fork, pierce the roast all over the top and sides.
  • In a bowl, combine the mustard with the honey and garlic; use a silicone basting brush to slather this mixture all over the roast.
  • In a separate bowl, combine the cumin, paprika, chili powder, Italian seasoning, kosher salt, black pepper, and contents of the Sazon Goya packet; sprinkle this spice blend all over the mustard layer on the roast.
  • Squeeze the fresh lime juice over the slathered and seasoned roast.
  • Place the baking dish onto the center oven rack and cook the roast, uncovered, for 40 – 45 minutes, or just until the internal temperature at the center of the roast reaches 130-135 degrees F. (Always cook by the internal temperature, not by time.)
  • Remove the roast from the oven and immediately cover the pan with foil; let the roast rest for 10 minutes covered, to the allow the internal temperature to raise to 140-145 degrees F.
  • Place the roast onto a cutting board and carve into slices. Serve at once.

Nutrition

Calories: 360kcal | Carbohydrates: 9g | Protein: 31g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 91mg | Sodium: 512mg | Potassium: 675mg | Fiber: 2g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

This post may contain affiliate links. Please read my disclosure policy.

Similar Posts

8 Comments

    1. Hi Natalie –
      I was so excited when this pork roast recipe came together in such a flavorful way! I’m keeping this recipe on repeat around here. 🙂
      Your fan,
      Chef Alli

  1. 5 stars
    I made this recipe today and it was fabulous! I didn’t have a lime so I used a lemon. Other than that, I followed it exactly. I pulled it out of the oven at 130 and let it rest. It was juicy and very flavorful. I spooned the juices over the meat. I will do it again for sure.

    1. Hi Francie –
      I am just thrilled to learn that this recipe was a success for you! Nothing makes my heart happier. Thank you for letting me know! My guys love this pork dish, too.
      Sincerely,
      Chef Alli

    1. Hi Francie –
      Though I’ve not tried this myself (so I can’t give you specifics), I feel confident that as long as your cooking by internal temperature (and not just time) it should work perfectly! If you try this recipe with a shoulder roast, I’d sure love to hear details.
      Sincerely,
      Chef Alli

    1. Hi there –
      So glad this recipe worked well for you. Thank you for the rating and that you enjoyed the roast. I appreciate it!
      Sincerely,
      Chef Alli

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating