Pita Crusted Rack of Pork – Iberico
Description
This rack of pork is similar in size and cooking style to a rack of lamb, but with Iberico pork from Spain, the results are juicier
and more tender with an almost melt-in-your-mouth buttery feel.
Ingredients
- 4 bone rack Iberico Pork from Campo Grande
- 1 C Truffle Salt
- 4 T EVOO
- 1 C crushed salted Pita chips
Note
Do not cook to 145 as you will dry out the pork. See instructions for
temperature instructions.
