Braised Pork Roast with Olives Recipe

Name: Braised Pork Roast with Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; ⅓ 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

Servings: persons

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
⅓ 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

1
Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole.
2
Add pork and sear on all sides until lightly browned, about 20 minutes.
3
Remove meat.
4
Add garlic and onions; saute over medium-low heat until soft.
5
Add bay leaves; deglaze pan with vinegar.
6
Add port and stock.
7
Season meat with salt and pepper; return to pot.
8
Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees.
9
Add a little more stock if liquid cooks down too fast.
10
Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
11
Reheat sauce and add olives and parsley.
12
Adjust seasoning as needed.
13
Slice meat and cut ribs apart.
14
Arrange all on a platter, spoon sauce over and serve.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Braised Pork Roast with Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork Roast with Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions