Braised Pork Roast with Olives

• 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
• 13 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.

extra virgin olive oil, rack of pork, garlic, red onion, bay leaves, red wine vinegar, ruby port, chicken stock, salt, olives, flatleaf parsley

Taken from cooking.nytimes.com/recipes/9648 (may not work)