Roast Rack of Pork with Port Sauce
Elevate your dinner table with this Roast Rack of Pork with Port Sauce—a show-stopping centerpiece that combines tender, juicy pork with a luxurious, velvety sauce. Seasoned with a fragrant blend of garlic, rosemary, and thyme, this roasted pork rack is perfectly complemented by a rich port wine reduction, enhanced with a touch of honey for subtle sweetness. Nestled on a bed of roasted vegetables, this dish cooks to perfection in the oven while developing layers of flavor. Ideal for special occasions or an indulgent weekend meal, this recipe pairs beautifully with creamy mashed potatoes or roasted asparagus. With just 20 minutes of prep time and an unforgettable depth of flavor, this elegant dish is guaranteed to impress. Perfect for those seeking a gourmet pork recipe or a sophisticated port wine sauce idea.
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Recipe Information
Ingredients
- 2 pounds rack of pork
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups chicken stock
- 1 cup port wine
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon honey
Instructions
Preheat your oven to 375°F (190°C).
Pat the rack of pork dry with paper towels and place it on a clean surface.
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to make a marinade.
Rub the marinade all over the pork, ensuring it is evenly coated.
In a roasting pan, spread the diced onion, carrots, and celery to create a vegetable base.
Place the marinated rack of pork on top of the vegetables, bone side down.
Roast in the preheated oven for about 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Be sure to check with a meat thermometer for accuracy.
While the pork is roasting, prepare the port sauce. In a medium saucepan over medium heat, combine chicken stock and port wine. Bring to a simmer and reduce the liquid by half, about 10-12 minutes.
In a small bowl, mash together the butter and flour to create a beurre manié.
Whisk the beurre manié into the saucepan to thicken the sauce, stirring constantly to avoid lumps.
Add a teaspoon of honey to the sauce for a hint of sweetness, and season with salt and pepper to taste. Keep warm until ready to serve.
Once the pork is done roasting, transfer it to a cutting board and let rest for 10 minutes to allow the juices to redistribute.
Strain the roasted vegetables from the pan drippings, and optionally, add the drippings into the sauce for extra flavor.
Slice the pork rack into individual chops and serve with the port sauce drizzled over the top.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 9.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
