Pork Roast

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust. If you can’t find a roast with the chine bone attached, and only a frenched roast is available, don’t fret—we don’t call for removing the chine bone to help retain the meat’s moisture, but the recipe can be made without it.

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