Recipes
Braised Pork Roast with Olives
This tender, juicy roast is delicious with a sauce bolstered with port, honed with vinegar and intensified with dark olives and herbs.
Yield: 6
Cook Time: 1 hour 15 minutes
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
Directions
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.
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.
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