When it comes to a show-stopping main dish, pork loin ribeye roast never disappoints. This cut of meat is known for its juicy tenderness and rich flavor, making it perfect for family dinners or special occasions. It’s a versatile choice that pairs beautifully with a variety of seasonings and sides, letting us get creative in the kitchen.
What we love most about this recipe is how simple it is to prepare while still delivering a restaurant-quality meal. With just a few fresh ingredients and a little time in the oven, we can create a roast that’s beautifully caramelized on the outside and melt-in-your-mouth tender on the inside. Whether we’re hosting guests or treating ourselves, this dish always earns rave reviews.
Pork Loin Ribeye Roast Recipe
Crafting a perfect pork loin ribeye roast is easier than you might think. Follow these detailed steps to ensure your roast is juicy, tender, and packed with flavor.
Ingredients
- 3-pound pork loin ribeye roast (trim excess fat if needed)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground mustard
- 1 tablespoon fresh rosemary, chopped
- 1 cup chicken stock or broth (for pan sauce)
- 1 tablespoon unsalted butter (optional)
Step-by-Step Instructions
1. Prepare the Pork Roast
Start by patting the pork loin ribeye roast dry with paper towels. Drying helps create an even, caramelized crust during roasting.
2. Mix the Seasoning
In a small bowl, combine the minced garlic, salt, black pepper, smoked paprika, dried thyme, ground mustard, and rosemary. Add olive oil and mix until the rub forms a paste.
3. Season the Roast
Rub the seasoning paste evenly over the surface of the pork roast. Be sure to coat all sides thoroughly. Let the roast sit at room temperature for 30 minutes to marinate and ensure even cooking.
4. Preheat the Oven
Preheat your oven to 375°F (190°C). Place a roasting rack in a roasting pan to keep the meat elevated above the pan juices.
5. Sear the Roast
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork loin ribeye roast on all sides for 2-3 minutes per side until it develops a golden-brown crust. This step locks in flavor.
6. Roast the Pork
Transfer the seared roast to the prepared roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast. Roast in the oven for 50-60 minutes, or until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for well-done.
| Desired Doneness | Temperature | Estimated Time |
|---|---|---|
| Medium-Rare | 145°F (63°C) | 50-55 minutes |
| Medium-Well | 160°F (71°C) | 55-60 minutes |
7. Rest the Roast
Remove the roast from the oven. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful.
8. Make Pan Sauce (Optional)
For a luxurious touch, use the pan drippings to create a sauce. Place the roasting pan over medium heat on the stovetop. Pour in 1 cup of chicken stock and stir to deglaze the pan. Let it simmer and reduce for 5-7 minutes. Whisk in 1 tablespoon of unsalted butter for a silky finish.
9. Slice and Serve
Carve the pork loin ribeye roast into thick slices. Pair with seasonal vegetables, mashed potatoes, or a light salad. Drizzle the optional pan sauce over the meat for added flavor.
Serving this pork loin ribeye roast guarantees cheers from your family and guests. The rich crust, tender interior, and harmonious seasoning make it a standout centerpiece for any meal.
Ingredients
To prepare the perfect pork loin ribeye roast, we need a blend of fresh, flavorful ingredients. Here’s what we’ll use:
- 1 pork loin ribeye roast (approximately 3-4 pounds, trimmed of excess fat)
- 4 cloves of garlic, finely minced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for a bit of heat)
Optional Ingredients for Pan Sauce:
- ½ cup dry white wine or chicken broth
- 1 cup low-sodium chicken stock
- 1 tablespoon unsalted butter
- 1 teaspoon all-purpose flour (to thicken, if desired)
Pro Tip: Use fresh herbs for the best flavor. Dried herbs can be substituted, but reduce their quantity by half for an optimal taste balance.
The combination of these ingredients ensures a flavorful, aromatic crust and a juicy, tender interior in your pork loin ribeye roast. Having these ingredients prepped and ready makes the cooking process seamless.
Equipment Needed
To prepare a perfectly cooked pork loin ribeye roast, having the right tools at hand ensures efficiency and precision. Here’s what we’ll need for this dish:
Essential Tools:
- Roasting Pan: A sturdy pan, preferably with a rack, to allow heat to circulate evenly around the roast for optimal cooking.
- Meat Thermometer: To ensure the pork reaches the perfect internal temperature of 145°F for safe consumption and juicy tenderness.
- Cast-Iron Skillet or Heavy-Duty Frying Pan: Ideal for searing the roast to achieve a golden-brown crust.
- Sharp Knife: Necessary for trimming excess fat and slicing the roast cleanly after resting.
- Cutting Board: A sturdy surface for meat prep and slicing; use one with a groove to catch juices.
- Mixing Bowl: For combining the seasoning paste that enhances the roast’s flavor.
- Silicone Basting Brush: To evenly apply the seasoning paste over the pork.
Optional but Helpful:
- Aluminum Foil: To tent the roast while it rests, keeping it warm and ensuring the juices redistribute evenly.
- Tongs: For handling the roast comfortably during the searing process.
- Whisk: Necessary if you’re preparing the optional pan sauce, ensuring smooth incorporation of the sauce ingredients.
Quick Reference Table of Equipment
| Equipment Name | Purpose |
|---|---|
| Roasting Pan | Even cooking and heat circulation. |
| Meat Thermometer | Accurate internal temperature checking. |
| Cast-Iron Skillet | Searing for a caramelized crust. |
| Sharp Knife | Clean trimming and slicing of the roast. |
| Cutting Board | Safe and clean surface for preparation. |
| Mixing Bowl | Combining seasoning paste thoroughly. |
| Basting Brush | Evenly applying the flavorful paste. |
| Aluminum Foil | Tent the meat while resting to retain warmth. |
| Tongs | Easy and safe handling during searing. |
| Whisk | Smoothing pan sauce for a glossy, rich finish. |
Having these tools ready not only simplifies the cooking process but also ensures that our pork loin ribeye roast turns out tender, flavorful, and visually stunning.
Directions
Follow these simple steps to create a flavorful and succulent Pork Loin Ribeye Roast that will impress everyone at the table. From prepping the roast to serving up the perfect slices, here’s how we do it:
Prep
- Preheat the oven to 375°F (190°C) and position a rack in the center.
- On a clean cutting board, place the 3-pound pork loin ribeye roast with the fat cap up.
- Pat the roast dry with paper towels to remove excess moisture for better searing.
- In a medium mixing bowl, combine:
- 4 cloves of garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- Mix until it forms a thick paste. Using a silicone basting brush or clean hands, evenly coat the roast with the paste, ensuring it’s fully covered, especially in the crevices.
Cook
- Heat a cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, place the roast fat side down. Sear for about 3 minutes per side until the exterior is golden-brown.
- Transfer the roast into a roasting pan or oven-safe skillet and pour any juices from the skillet over the top.
- Insert a meat thermometer into the thickest part of the roast. Place the roast in the oven.
- Roast the pork for 20-25 minutes per pound, or until the thermometer reads an internal temperature of 145°F for medium doneness. Note: If preferred, roast longer for more doneness but avoid exceeding 160°F to prevent dryness.
| Roast Weight | Cooking Time (at 375°F) | Internal Temp (Medium) |
|---|---|---|
| 3 lbs | 60-75 minutes |
145°F
Rest and Serve
- Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This step is essential for the juices to redistribute.
- For an optional pan sauce, return the roasting pan to medium heat:
- Deglaze with ½ cup white wine or chicken broth, scraping up browned bits.
- Add ½ cup chicken stock and bring to a simmer. Whisk in 1 tablespoon butter and, if needed, 1 teaspoon of flour for thickening.
- Slice the roast against the grain into ½-inch-thick slices for tender pieces.
- Pour the pan sauce over the slices or serve it on the side.
- Garnish with a fresh sprig of rosemary or thyme for an elegant presentation.
Make-Ahead Instructions
Preparing parts of this pork loin ribeye roast recipe ahead of time can simplify your cooking process and ensure maximum flavor and juiciness when it’s time to serve. With proper planning, we can minimize the stress of last-minute preparations and focus on enjoying the meal. Here’s how to get ahead:
1. Season the Pork in Advance
- Mix the garlic paste, olive oil, Dijon mustard, fresh herbs, salt, and pepper as per the recipe instructions.
- Thoroughly rub the seasoning paste all over the pork loin ribeye roast.
- Place the seasoned roast in a large, airtight container or wrap it tightly in plastic wrap.
- Refrigerate for up to 24 hours to allow the flavors to deeply penetrate the meat.
“Marinating for a longer time enhances the rich aroma and flavor, creating a more succulent roast.”
2. Pre-chop Ingredients and Prep Tools
- Mince garlic, chop herbs, and measure all your seasoning elements ahead of time.
- Store them in labeled airtight containers or small bowls to keep organized.
- Keep your roasting pan, skillet, mixing bowl, tongs, and meat thermometer ready for quick access.
Pro Tip: Use a silicone basting brush to reapply any marinade or juices during cooking for a more caramelized crust.
3. Sear in Advance (Optional)
- Sear the roast in a cast-iron skillet as instructed until a golden-brown crust forms.
- Let it cool, then refrigerate the pre-seared roast loosely covered with foil.
- On the day of serving, proceed to roasting the meat without the need for additional searing.
4. Prepare the Pan Sauce Ahead
If planning to use an optional pan sauce, you can make it the day before:
- Follow the sauce recipe by deglazing the skillet with white wine or chicken broth.
- Simmer the mixture with butter and flour (or your preferred thickener) until it reaches the desired consistency.
- Refrigerate the finished sauce in an airtight jar and reheat gently in a saucepan just before serving.
5. Final Steps Before Serving
- Remove the roast from the fridge 30 minutes before cooking to bring it to room temperature, ensuring even roasting.
- Pat the roast dry to enhance the crust formation during roasting.
Here’s a quick look at how far in advance steps can be prepared:
| Task | Make-Ahead Timeline |
|---|---|
| Season the roast | Up to 24 hours ahead |
| Pre-chop and measure ingredients | Up to 2 days ahead |
| Pre-sear the roast (optional) | Up to 1 day ahead |
| Prepare pan sauce | Up to 1 day ahead |
Tips For The Perfect Pork Loin Ribeye Roast
Crafting the perfect pork loin ribeye roast requires attention to detail and a few expert techniques to enhance its flavor, texture, and appearance. These tried-and-true tips ensure your roast turns out beautifully every time.
1. Choose Quality Ingredients
- Always select a high-quality pork loin ribeye roast with good marbling for extra juiciness and tenderness.
- Opt for fresh herbs like rosemary, thyme, and parsley instead of dried ones for a burst of flavor.
2. Properly Season the Meat
- Generously season the roast not only on the surface but also in any curves or seams for even flavor distribution.
- For deeper flavor, mix seasonings with olive oil, Dijon mustard, and minced garlic to create a paste that clings to the meat and forms a rich, caramelized crust.
3. Use a Meat Thermometer
- To achieve perfect doneness, use a digital meat thermometer and check the internal temperature during roasting.
- Remove the roast from the oven when the internal temperature reaches 140°F. The temperature will rise to 145°F while resting, ensuring it’s perfectly cooked and juicy.
4. Sear for a Golden-Brown Crust
- Always sear the roast in a hot cast-iron skillet before roasting. This step locks in the juices and creates a golden, crispy crust that enhances both texture and flavor.
5. Rest the Roast
Allow the pork to rest for at least 15 minutes after roasting. This resting period enables the juices to redistribute throughout the meat, resulting in moist, tender slices.
6. Perfect the Pan Sauce
- If making a sauce, save the drippings from your roast and deglaze the pan using white wine or chicken broth for extra depth. Add butter and a touch of flour to enhance the sauce’s silkiness.
- A well-balanced pan sauce elevates the dish and pairs perfectly with the pork.
7. Mind the Oven Temperature
Precise oven temperature is critical for even cooking. Roast at 350°F, but keep an eye on the internal temperature rather than strictly relying on time.
8. Garnishing Matters
For an elegant presentation, garnish the roast with fresh herbs or a sprinkle of flaky sea salt before serving. These subtle touches add visual appeal and great taste.
9. Plan Ahead
Use these timelines to streamline the cooking process and ensure stress-free preparation:
| Task | Timeframe |
|---|---|
| Season the roast | Up to 24 hours in advance |
| Pre-chop ingredients | 1-2 hours before cooking |
| Remove from fridge | 30 minutes prior to roasting |
| Rest the meat | At least 15 minutes after cooking |
By following these expert tips, you can confidently prepare a succulent pork loin ribeye roast that will impress family and guests alike. Every step adds layers of flavor and ensures the final dish is as memorable as it is delicious.
Conclusion
Crafting a pork loin ribeye roast is more than just cooking—it’s creating a memorable dining experience. With its tender texture, rich flavor, and elegant presentation, this dish is sure to impress at any gathering. By following the steps and tips we’ve shared, you can confidently prepare a roast that’s both simple and restaurant-quality.
Whether you’re serving it for a special occasion or a cozy family dinner, this recipe delivers a delicious centerpiece that everyone will savor. Let’s make every bite unforgettable!
Frequently Asked Questions
What is a pork loin ribeye roast?
A pork loin ribeye roast is a flavorful cut of pork known for its tenderness and rich taste. It is ideal as a main dish and can be easily seasoned and cooked to perfection, making it a popular choice for family dinners and special occasions.
How should I season a pork loin ribeye roast?
Season the roast with a paste made from garlic, olive oil, Dijon mustard, fresh herbs, salt, and pepper. For the best flavor, use fresh herbs like rosemary or thyme and let the seasoning sit on the meat before cooking.
How do I cook pork loin ribeye roast to the right doneness?
Roast the pork until its internal temperature reaches 145°F for medium doneness. Use a meat thermometer for accuracy. Let the roast rest for 10-15 minutes after cooking to retain its juices before slicing and serving.
Can I sear the roast in advance?
Yes, you can sear the roast ahead of time to develop a golden-brown crust. After searing, refrigerate the pork until you’re ready to roast it. This approach saves time on the day of serving without sacrificing flavor.
What ingredients do I need to prepare a pork loin ribeye roast?
Essential ingredients include pork loin ribeye roast, garlic, olive oil, Dijon mustard, fresh herbs (e.g., rosemary, thyme), salt, and pepper. Optional ingredients for a pan sauce include white wine, chicken broth, butter, and flour.
What equipment is necessary to cook the roast?
You’ll need a roasting pan, meat thermometer, cast-iron skillet, sharp knife, cutting board, mixing bowl, and a silicone basting brush. Optional tools include aluminum foil, tongs, and a whisk.
Why is searing important when cooking a pork loin ribeye roast?
Searing creates a flavorful, caramelized crust on the roast, enhancing its taste and presentation. It also helps lock in juices, ensuring the meat stays tender and juicy during roasting.
Should I let the roast rest before slicing?
Yes, resting the roast for 10-15 minutes after roasting allows the juices to redistribute evenly, ensuring a moist and tender dish.
Can I make the dish ahead of time?
Yes, you can season the roast, pre-chop ingredients, and even sear the meat ahead of time. Remove it from the fridge at least 30 minutes before cooking to ensure even roasting.
How can I make a pan sauce for the roast?
After roasting, deglaze the pan with white wine or chicken broth, then add chicken stock, butter, and flour for thickness. Simmer until the sauce reaches the desired consistency. Use drippings for extra flavor.
How long does it take to roast pork loin ribeye?
Roasting typically takes 20-25 minutes per pound at 350°F. Monitor with a thermometer to ensure the internal temperature reaches 145°F.
What sides pair well with pork loin ribeye roast?
This dish pairs wonderfully with roasted vegetables, mashed potatoes, steamed greens, or a fresh salad. Choose sides that complement the rich flavor of the roast.