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Roasted Rack of Pork With Madeira Pan Sauce

roasted rack of pork on a platter with madeira pan sauce
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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.

Ingredients

Scale
  • 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

  1. Heat the oven to 450 F.
  2. Place the pork roast on a rack in a roasting pan or large skillet.
  3. 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.
  4. 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.
  5. Remove the roast to a platter and tent it with foil.
  6. 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.
  7. 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.
  8. Taste and add salt and pepper, as needed.
  9. Serve the roast with the Madeira sauce.

Find it online: https://classic-recipes.com/roasted-rack-of-pork/