2pound rack of porks
For the pesto
2 garlic cloves
3 ½ounces graviera cheese , grated
6 ½ounces Kalamata Extra Virgin Olive Oil
1 tablespoon of Balsamic Vinegar with Fig extract “Kalamata Papadimitriou”
Kalamata Balsamic Vinegar “Papadimitriou”
Coarse Salt from the Mesologgi sea lake
Begin by scoring the rack of pork, season with salt and pepper and place onto pre-heated and oiled saute pan on medium high heat to brown well on both sides.
For the pesto, with the exception of the olive oil, add all ingredients to food processor and pulse until coarsely blended.
Gradually add olive oil and blend until smooth and creamy.
Place rack of pork into baking pan, baste with pesto and continue cooking in pre-heated 350 degree oven for 30 minutes, or until it reaches desired consistency.