How to cook? It's about 2 1/2 pounds and has five cute little frenched bones. I'm assuming I roast it, but how to season? Does it need searing beforehand? Brining? Marination (is that a word?)? The only limitation is no mustard (my DH can't abide any kind of mustard, well, when he can identify it, that is).
Frenched bone-in center cut pork loin roast
- Thread starter pam
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