1 rack of pork, 800 g to 1 kg
400 ml crushed tomatoes or tomato pulp
80 g of lardons
60 g pitted black olives
4 unpeeled garlic cloves
3 small branches of rosemary
1 bouquet garni (thyme, bay leaf, parsley)
1.5 tbsp. dried thyme
1/2 tbsp. olive oil
1/4 tsp. or teaspoon of salt
In a cast iron casserole dish, sauté the lardons without fat for about 2 minutes over medium heat.
Meanwhile, in a dish, sprinkle the dried thyme and coat the pork rack on all sides.
Remove the lardons and set them aside.
Heat the oil over a fairly high heat and brown the meat on both sides until golden brown.
Prepare the bouquet garni and tie it with a string long enough to tie it on a handle of the casserole.
Place the rack on one side and put on low heat. Add the bacon, tomato pulp, garlic cloves, rosemary sprigs and bouquet garni. Add salt and pepper, mix and cover.
Cook over low heat for 40 minutes. Check the cooking and add a little water if necessary. Turn the meat over, cover and continue cooking on low heat for another 40 minutes.
Add the olives 5 minutes before the end of the cooking time.
Place the rack on a heated serving dish and arrange the sauce around it. Serve.