Braised pork roast with olives

Serves 6

1 tablespoon macadamia nut oil
1 3 1/2-pound rack of pork, 6 ribs, boned, and tied to
5 cloves garlic, minced
1/2 cup red onion, chopped
3 bay leaves
1/2 cup red wine vinegar
1/2 cup cooking red wine
1 cup chicken stock
Salt
White pepper, freshly ground
1/4 cup kalamata olives, sliced
1 tablespoon flat-leaf parsley, chopped
1 tablespoon thyme, chopped

1. Heat the oil in a large Dutch oven over medium-high heat. Allow the oil to almost reach its smoke point, then add the pork, and sear it on all sides until lightly browned, about 20 minutes. Don't be afraid of this step. Remove the meat. Add the garlic and onions and saute until soft but not brown. Add the bay leaves, then deglaze the pan with the vinegar. Add the red wine and the chicken stock. Season the pork with salt and pepper and return it to the pot.
2. Allow the pork to cook over a low heat for about 45 minutes, basting occasionally. Discard the bay leaves. Remove the meat to a platter and let it rest for 20 minutes. Reheat the sauce and add the olives, parsley, and thyme.
3. Separate the ribs onto a different plate, spoon the sauce over each rib, and serve.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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