Pesto Crusted Roasted Rack

List of Ingredients:

• 5 or 6 cutlet pork loin rack roast, rind removed
• 1 cup basil pesto
• 1 cup Parmesan cheese, grated
• 1 cup fresh bread crumbs
• 1 tbs olive oil
• Crispy roasted potatoes to serve
• Rocket salad
• Basil leaves to garnish

Pre-heat Oven 190°C. Trim pork rack and clean bones. Wrap bones in foil to protect.

Combine pesto, Parmesan, bread crumbs and olive oil in a large bowl and mix well.

Press mixture into a thick crust on the entire surface of the roast. Weigh the roast and allow 25 minutes per 500g.

Roast the port in the pre-heated oven at 190°C for the required cooking time.

Allow roast to stand at least 10 minutes prior to carving and serving with crispy roast potatoes and rocket salad. Drizzle plate with a little balsamic glaze or basil oil prior to serving.