Braised Pork Roast with Olives
Updated June 3, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
½ tablespoon extra virgin olive oil
1 3 ½-pound rack of pork, 6 ribs, boned, tied to the rack of bones
5 cloves garlic, minced
½ cup chopped red onion
3 bay leaves, preferably fresh
⅓ cup red wine vinegar
¾ cup ruby port
1 cup chicken stock, approximately
Salt and freshly ground black pepper
¼ cup sliced pitted Kalamata olives
1 tablespoon chopped flat-leaf parsley
Nutritional analysis per serving (6 servings)
7 grams carbs; 213 milligrams cholesterol; 800 calories; 24 grams monosaturated fat; 11 grams polyunsaturated fat; 20 grams saturated fat; 64 grams fat; 1 gram trans fat; 1 gram fiber; 826 milligrams sodium; 43 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
This was edible but really boring. I would not make again.