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An oven-roasted rack of pork is an excellent choice for a Sunday dinner or holiday meal. You don’t have to go to a restaurant to enjoy this elegant roast—it’s easier than you think to fix it at home! It’s just a matter of seasoning and roasting. Start the roast in a hot oven and finish it at a lower temperature.
The Madeira pan sauce adds an irresistible finishing touch. Madeira wine adds a deep, slightly sweet complexity to the sauce, balanced by savory shallots and rich pan drippings. Spoon it generously over slices of the roast, and you’ll have a memorable meal worthy of any gathering.
What is Madeira Wine?
Madeira is a fortified wine that comes from the Madeira Islands, an autonomous region of Portugal. A fortified wine contains brandy or grape spirits, which increase the alcohol content, allowing a longer period of aging.
What You’ll Like About This Dish
Stunning presentation. A rack of pork makes a beautiful table centerpiece.
Simple seasoning. Sage, thyme, and garlic bring classic roasted flavors.
Madeira pan sauce. Uses pan drippings for a rich, restaurant-style finish.
Perfect for holidays. Special enough for guests but easy to prepare.
Ingredient Notes
- Rack of pork – A bone-in rib roast with impressive flavor and presentation.
- Sage & thyme – Dried herbs that complement pork wonderfully.
- Garlic – Adds depth and aroma to the seasoning rub.
- Olive oil – Helps the herbs adhere and encourages browning.
- Kosher salt & pepper – Essential for seasoning the meat.
- Pan drippings – The base of a flavorful Madeira sauce.
- Shallots – Add a mild, sweet onion flavor.
- Madeira wine – A fortified wine that gives the sauce complexity and depth.
- Chicken stock – Builds volume and richness in the sauce.
- Cornstarch & water slurry – Thickens the sauce.
- Butter – Finishes the sauce with gloss and silkiness.
Steps to Make Roasted Rack of Pork With Madeira Pan Sauce
- Preheat the oven and place the pork on a rack in a roasting pan.
- Mix the herbs, garlic, olive oil, salt, and pepper.
- Rub the mixture over the pork roast.
- Roast briefly at high temperature, then reduce the heat.
- Continue roasting until the pork reaches your desired doneness.
- Transfer the roast to a platter and tent with foil to rest.
- Prepare the pan sauce using shallots, Madeira wine, and stock.
- Reduce the sauce, then thicken with a flour slurry.
- Finish with butter and taste for seasoning.
Tips
Use an oven-safe probe or instant-read thermometer for accuracy.
Rest the roast so the juices redistribute before slicing.
Scrape up all the browned bits in the pan—they add flavor to the sauce.
Choose a roast with the bones frenched for a cleaner presentation.
Recipe Variations
- Apple-sage version. Add a splash of apple cider to the sauce.
- Garlic-rosemary rub. Swap thyme for rosemary for a woodsy aroma.
- Creamy Madeira sauce. Stir a splash of cream into the finished sauce.
- Mustard-crusted pork. Spread Dijon under the herb rub.
- Bacon pan sauce. Add chopped cooked bacon to the sauce for smokiness.
Serving Suggestions
- Serve with roasted potatoes or mashed potatoes.
- Add sautéed green beans, carrots, or Brussels sprouts.
- Pair with rice pilaf or wild rice.
- Garnish with fresh herbs for a polished presentation.
How to Store
Refrigerate leftover pork in an airtight container for up to 3 days.
Store the sauce separately if possible and reheat gently on the stovetop.
Freeze sliced pork for up to 2 months; thaw in the refrigerator before reheating.
Roasted Rack of Pork With Madeira Pan Sauce
Ingredients
- 4 pounds pork loin rib roast, about 6 bones
- 1 tsp dried sage
- ½ tsp dried thyme
- 3 cloves garlic, finely minced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
Madeira Pan Sauce
- 2 tbsp pan drippings, from the pork roast
- 2 tbsp minced shallots
- ⅔ cup Madeira wine
- 2 cups chicken stock, unsalted or low sodium
- 1 ½ tbsp cornstarch
- 1 ½ tbsp cold water
- 1 tbsp butter
- Kosher salt and freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Heat the oven to 450°F.
- Place the pork roast on a rack in a roasting pan or large skillet.4 pounds pork loin rib roast
- In a cup or small bowl, combine the sage, thyme, garlic, olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Rub the roast all over with the seasoning mixture.1 tsp dried sage | 1/2 tsp dried thyme | 3 cloves garlic | 2 tbsp extra-virgin olive oil | 1 tsp kosher salt | 1/2 tsp black pepper
- Roast the pork at 450°F for 10 minutes. Reduce the heat to 325°F and continue roasting for about 1 1/2 hours, or until the pork registers 145°F on a meat thermometer or oven probe inserted into the center of the thickest part of the roast, not touching bone. Note, 145°F is the minimum safe temperature for pork. The temperature will rise between 5 and 10 degrees after resting. Roast the pork to 155°F if you prefer it well-done.
- Remove the roast to a platter and tent it with foil.
- Meanwhile, make the Madeira pan sauce. Remove all but 2 tablespoons of pan drippings from the roasting pan or skillet (add butter or olive oil if needed to make 2 tablespoons). Place the pan over medium heat and add the shallots. Sauté the minced shallots in the pan drippings for about 2 minutes, or until tender. Add the Madeira wine and bring to a boil. Boil for about 1 minute. Add the chicken stock and bring to a boil. Boil over medium heat, stirring frequently, for about 5 to 7 minutes, or until the sauce is reduced by about one-third.2 tbsp pan drippings | 2 tbsp minced shallots | 2/3 cup Madeira wine | 2 cups chicken stock
- Combine the cornstarch and water and whisk until smooth; stir into the sauce and continue cooking for 2 to 3 minutes. Add 1 tablespoon of butter and stir until melted.1 1/2 tbsp cornstarch | 1 1/2 tbsp cold water | 1 tbsp butter
- Taste and add salt and pepper, as needed.Kosher salt and freshly ground black pepper
- Serve the roast with the Madeira sauce.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
