Braised Pork Roast with Olives

Name: Braised Pork Roast with Olives
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1/2 tablespoon extra virgin olive oil; 1 3 1/2-pound rack of pork, 6 ribs, boned, tied to the rack of bones; 5 cloves garlic, minced; 1/2 cup chopped red onion; 3 bay leaves, preferably fresh; 1/3 cup red wine vinegar; 3/4 cup ruby port; 1 cup chicken stock, approximately; Salt and freshly ground black pepper; 1/4 cup sliced pitted Kalamata olives; 1 tablespoon chopped flat-leaf parsley

By Florence Fabricant

Updated June 4, 2024

Total Time: 1 hour 15 minutes
Rating: 4(27)
Comments: Read comments

Featured in: PAIRING; Dry and Earthy, These Reds Ask for Meat With Hearty Flavors

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Ingredients

Yield:6 servings

½tablespoon extra virgin olive oil
13½-pound rack of pork, 6 ribs, boned, tied to the rack of bones
5cloves garlic, minced
½cup chopped red onion
3bay leaves, preferably fresh
⅓cup red wine vinegar
¾cup ruby port
1cup chicken stock, approximately
Salt and freshly ground black pepper
¼cup sliced pitted Kalamata olives
1tablespoon chopped flat-leaf parsley

Ingredient Substitution Guide

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Preparation

Step 1
Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
Step 2
Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
Step 3
Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
Step 4
Reheat sauce and add olives and parsley. Adjust seasoning as needed.
Step 5
Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.