Roasted 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.
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
Calories: 323kcalCarbohydrates: 7gProtein: 36gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 103mgSodium: 594mgPotassium: 692mgFiber: 0.3gSugar: 2gVitamin A: 66IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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.
Tried this recipe?Let us know how it was!