BRAISED PORK ROAST WITH OLIVES

Braised Pork Roast with Olives image

Provided by Florence Fabricant

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

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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

Steps:

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.
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.
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.
Reheat sauce and add olives and parsley. Adjust seasoning as needed.
Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.

Nutrition Facts : @context http, Calories 799, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 64 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 20 grams, Sodium 825 milligrams, Sugar 2 grams, TransFat 1 gram