by Diana Rattray
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 is the element that makes it extra-special, and it’s easy to make with minced shallots and the pan drippings. Have all of the side dishes hot and ready to serve when you take the roast out of the oven. While the roast rests, you prepare the Madeira sauce.
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.
PrintRoasted Rack of Pork With Madeira Pan Sauce
A roasted rack of pork is an excellent option for a holiday meal or Sunday dinner. The pork is served with a lovely Madeira wine pan sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Pork, Sunday Roast
Ingredients
- 4 pounds pork loin rib roast (about 6 bones)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 3 cloves garlic (finely minced)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Madeira Pan Sauce
- 2 tablespoons pan drippings
- 2 tablespoons minced shallots
- 2/3 cup Madeira wine
- 2 cups chicken stock
- 2 tablespoons all-purpose flour
- 1/4 cup water (cold)
- 1 tablespoon butter
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Heat the oven to 450 F.
- Place the pork roast on a rack in a roasting pan or large skillet.
- 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.
- Roast the pork at the high temperature of 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 on resting. Roast the pork to 155 F if you prefer well-done pork.
- 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. Place the pan over medium heat and add the shallots. Saute 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.
- Combine the flour and water and whisk until smooth; stir into the sauce and continue cooking until thickened. Add 1 tablespoon of butter and stir until melted.
- Taste and add salt and pepper, as needed.
- Serve the roast with the Madeira sauce.
