Photo by Chelsie Craig, Food Styling by Kate Buckens
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 (but always ask! At a store like Whole Foods it might not be available in the case, but you can ask the butcher to please cut it for you), a frenched roast will also work. We prefer the bone in to help retain the meat’s moisture, but the recipe can be made without it.