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

1. 1pk Pork Rack artSAVOR 40

2. ¾C Olive oil, More if needed

3. 4T Olive Oil, For cooking

4. 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

1. Mix entire package of artSAVOR with oil in a mixing bowl, set aside

2. Place pork rack on a baking tray, prick meat with a fork

3. Pour some of the Blend mixture over rack without touching the meat

4. Rub the artSAVOR mixture into the meat well with your hands

5. Add more of Blend mixture if needed for stronger flavor, optional

6. Cover and refrigerate preferably 4-8 hours until ready to cook

7. Refrigerate excess Blend mixture, if any, in a jar with lid closed for later use

COOK

1. Preheat oven to 375˚F

2. Bring pork rack to room temperature

3. Heat oil in grill pan over medium high heat

4. Place pork rack onto grill pan, meat side down, sear ³ minutes or until lightly charred

5. Turn over to the bone side, sear 2 minutes or until lightly charred

6. Transfer pan to preheated oven

7. Cook until 5˚F ² below your desired internal temperature is reached ²

8. Transfer pork rack to your cutting board, let it rest for few minutes

9. Cut between ribs, top with creamy cheese or chutney, serve with your choice of sides

NOTES

1. Making a small ½” to 1“ cut between ribs ensures even cooking

2. You would want to take the meat out of the oven before your desired internal
   temperature is reached as meat continues to cook while resting

3. 145˚F = Recommended Internal Temperature