So I did some searching on Martha Stewart's archives and got my hands on an easy recipe that uses pantry items like fennel and garlic. We got a bone-in pork loin that didn't quite look like a typical loin...it had an extra layer of meat that I left on.
The bone-in pork loin roast came out juicy and flavorful. The hardest part was frenching the bones. I'd say that getting the meat off the bones took about 45 minutes because I'm very particular, but it was all worth it.
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