Braised Pork Loin with Olives

Portions: 12 Portion size: 1 chop, about 6Vi oz (190 g) with bone 2 floz (60 mL) sauce






8 lb

3.6 kg

Pork loin, center cut, bone in


Trim the pork racks of excess fat and sinews. With a meat saw, cut off the chine bones so that the loin can be cut into

as needed

as needed


chops after cooking. French the bones if desired (see Figure

to taste

to taste


11.4). The trimmed loin should weigh about 6-612 lb (2.8

to taste

to taste


kg). Reserve the trimmings.

5 oz

150 g

Carrot, chopped


Season the racks and brown along with the trimmings.

5 oz

150 g

Onion, chopped

Remove the racks and trimmings and set aside.

1 lb

450 g

Tomatoes, chopped


Heat a little oil in a braising pan.

2 oz

60 g

Pitted black olives,


Add the carrots and onion and sweat. Add the tomatoes and


the sliced olives.

2 oz

60 g

Pitted green olives,


Mix in the flour and cook for a few minutes. Deglaze with the


white wine and reduce until almost dry.

212 tbsp

20 g



Add the veal stock, the pork racks, trimmings, and the bou

15 floz

450 mL

White wine

quet garni. Bring to a boil, then cover and place in a 350°F

112 qt

1.5 L

Brown veal stock

(175°C) oven to cook for around 112-2 hours, until tender.



Bouquet garni

to taste to taste 2 oz

2 oz

2 tbsp to taste to taste 60 g

60 g

15 g

Salt Pepper

Pitted black olives, sliced into rings and blanched Pitted green olives, sliced into rings and blanched Chopped parsley

7. Remove the racks and set aside. Strain the braising liquid and discard the solids.

8. Reduce the liquid until it coats the back of a spoon, then season to taste.

9. Add the sliced blanched olives.

10. Cut the rack into chops. Serve coated with the sauce and sprinkled with chopped parsley.

Per serving:

Calories, 510; Protein, 51 g; Fat, 30 g (54% cal.); Cholesterol, 150 mg; Carbohydrates, 6 g; Fiber, 1 g; Sodium, 415 mg.

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