Pork Ribeye Roast
This Pork Roast is an impressive and festive main dish for your holiday dinner with a silky, sweet, savory, and buttery Orange Sauce. The pork roast is seasoned simply and then roasted with onions for a tender and moist inside. Then on top, you have the most delicious garlic and ginger flavored Orange butter sauce with hints of oregano. It turns an ordinary pork roast into something extraordinary and worthy of serving to your guests. Best of all, it's so incredibly easy, you can make this recipe for any weeknight family dinner too!
Servings 8 servings
Ingredients
- 2 Onions, medium
- 3 pounds Pork Ribeye or Pork Loin, boneless
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- 1 teaspoon Sweet paprika
- 1 cup Orange juice
- 3 tablespoons Butter, salted
- ¼ cup Brown sugar (Light or dark)
- 1 teaspoon Fresh Ginger, minced or grated
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 Orange, zested and sliced
- 1 tablespoon Cornstarch
- ¼ cup Cold Water
- ½ cup Chicken broth or stock or Beef/Vegetable broth or stock
Instructions
- Preheat oven to 375 degrees F.
- Peel and mince or grate the garlic. Peel and grate the ginger. Zest the orange and then slice it. Measure out the rest of the sauce ingredients.
- Cut onion into quarters and then separate layers. Place in the bottom of the roasting pan.
- Combine the orange juice, fresh orange zest, chicken broth, butter, brown sugar, garlic, ginger, and oregano in a small pot over medium heat. Bring to a simmer, then reduce the heat to the lowest setting and cook for 20 minutes to reduce and thicken.
- Season the pork roast on all sides with the salt, pepper, and paprika. Place on top of the onions in the roasting pan. Place into the oven to cook for 1 hour. At 20 minutes and 40 minutes, baste the pork with ¼ cup of the orange sauce. At 50 minutes, using a meat thermometer, check the internal temperature of the pork in the center to see if it has reached 145 F. If it is not yet there, put the roast back in the oven for another 5-10 minutes.
- Remove the pork roast from the oven, transfer it to a cutting board and cover with foil. Let rest for 10-15 minutes before slicing.
- While the pork is resting, transfer the onions to the serving platter. Then it's time to scrape up the bottom of the roasting pan to get all of the delicious drippings. I add a ¼ cup of hot water and start scraping the bottom with a spatula. Then pour the drippings into the orange sauce.
- Next, mix the cornstarch with the cold water to make a slurry and then whisk the slurry into the sauce. Bring the sauce up to a light simmer, making sure to stir the entire time so that it doesn't clump.
- Slice the pork and place in the center of the onions on the platter. Pour the Orange sauce over the pork and serve the rest on the side. Garnish with orange slices.
Notes
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Can I use a different cut of Pork?
You can use any cut of meat that you want with this rub and with the sauce. Beef, chicken, duck would all be great with an orange sauce. For pork, this recipe uses either ribeye or loin. The ribeye is the smaller rib end of the pork loin and you will usually see it sold as boneless pork chops. It's lean, but juicy, which makes it great for roasting. If you do not see a Ribeye roast, you can ask your butcher or you can substitute with a Pork Loin. You could also use a pork tenderloin, but note, this is a different cut of meat all together. The tenderloin is a long, narrow and smaller roast that comes from the muscle that runs along the backbone. The Loin is a wider cut that slices so perfectly as a roast. For tenderloin, the cooking time will be closer to 20 minutes, so make sure to check the temperature at 20 minutes to see if it has reached 145 F. -
Can I make this Pork Ribeye Roast in advance?
When it comes to a roast, you really want to cook and serve it right away. If you reheat it, it is likely to get overcooked, dry out, and not be as tender or moist. That said, you can absolutely cook the sauce and rub the roast with the seasonings in advance. That way, the only thing you are doing is roasting! -
Can I make this sauce without Orange?
You can swap the orange with wine or broth for a different flavor profile. If you go this route, I would eliminate the sugar component, as you will not need to make this a sweet sauce.