Recipe for Seasoned French Rack of Pork

Ingredients

• 4-6 pound Iowa Craft Meats French Rack of Pork

Seasoning mixture

• 1 tablespoon olive oil
• 1/2 tablespoon Dijon mustard
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary)

Instructions

HEAT OVEN TO 325F/163C. Line a roasting pan with aluminum foil for easy clean up.

1. SEASON PORK: In a small bowl, mix together seasoning ingredients. Spread over entire surface of the rack of pork. Place meat, fat side up, in prepared pan.

2. ROAST THE PORK: Place pan with pork on rack in middle of oven. Roast for about 30-35 minutes per pound at 325F/163C (our preference) or 20-25 minutes per pound at 350F/177C. Check temperature 10-15 minutes before it's done with instant read thermometer. It's best not to rely on timing alone as most oven temperatures are not exact. Remove pork roast when meat thermometer reads 140F/60C. The temp will rise by 5 degrees F on resting.

3. REST MEAT, SLICE AND SERVE: Place pork on cutting board and loosely cover with foil. You can make gravy in the meantime. Rest meat for 10-15 minutes. To slice, use a sharp knife to slice off all the bones together. Then slice between ribs to separate them. Place roasted pork cut side down and slice roast. Alternatively, slice between the ribs for thick pork chop style servings. Transfer to platter and serve with gravy and your favorite sides. If you didn't brine the meat, consider a light sprinkle of sea salt to bring out the flavor.

For grilling, season and then heat the grill to 300-350 and cook the fat side for 90 min until it reaches temp. Let rest and slice. Use tin foil on exposed ribs to prevent burning.