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Home Cooking 3

Frenching (and I don't mean kissing)

bookseller | May 11, 201505:43 PM

I have a gorgeous bone-in pork loin roast that I'd like to cook before it grafts itself to my freezer. Most recipes I see are for a boneless loin, but that seems sad to me. I do have a lovely-sounding recipe that calls for essentially making an on-the-bone roulade, with a dried-fruit-and-sausage stuffing. It really does sound delish BUT it calls for frenching the roast. Do I really have to do this? I LIKE the nibbly crispy bits of fat and meat and goo along the bone. Is there any reason I can't just cut slits for tying purposes, but otherwise leave the bones un-frenched?

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