Luscious Flavorul Pork Rack
artSAVOR® SIGNATURE RECIPE
Every day is a day to celebrate life and live in the moment. There is no reason to wait for the holiday season to have this healthy, lean and elegant piece of meat as we should celebrate life on a daily basis. You can always ask your butcher to prepare the rack for you. My amazing Blend No.40 seasons and infuses your pork, making it tasty and juicy. You can always add a soft creamy cheese or chutney for additional flavoring.
Seasons 2 Pork Racks
Serves 8
RECIPE INGREDIENTS
1pk Pork Rack artSAVOR 40
¾C Olive oil, More if needed
4T Olive Oil, For cooking
1 Pork Rack, Frenched
Cut ½” to 1“ between ribs 1
KITCHEN ESSENTIALS
Large Cast Iron Grill Pan
Glass Jar (Preferably with Screw Lid)
TIPS
For even flavor in every bite mix entire package with oil
Use artSAVOR 40 for any meat, poultry, meaty fish or as herbed oil
Add extra salt and pepper to your taste if desired
PREP
Mix entire package of artSAVOR with oil in a mixing bowl, set aside
Place pork rack on a baking tray, prick meat with a fork
Pour some of the Blend mixture over rack without touching the meat
Rub the artSAVOR mixture into the meat well with your hands
Add more of Blend mixture if needed for stronger flavor, optional
Cover and refrigerate preferably 4-8 hours until ready to cook
Refrigerate excess Blend mixture, if any, in a jar with lid closed for later use
COOK
Preheat oven to 375˚F
Bring pork rack to room temperature
Heat oil in grill pan over medium high heat
Place pork rack onto grill pan, meat side down, sear ³ minutes or until lightly charred
Turn over to the bone side, sear 2 minutes or until lightly charred
Transfer pan to preheated oven
Cook until 5˚F ² below your desired internal temperature is reached ²
Transfer pork rack to your cutting board, let it rest for few minutes
Cut between ribs, top with creamy cheese or chutney, serve with your choice of sides
NOTES
Making a small ½” to 1“ cut between ribs ensures even cooking
You would want to take the meat out of the oven before your desired internal
temperature is reached as meat continues to cook while resting145˚F = Recommended Internal Temperature