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You'll most likely have to special order this cut of pork (where the loin has yet to be trimmed from the rib portion), but aside from the advanced planning require, this dramatic recipe is surprisingly simple to make.

Source: Martha Stewart Living, December/January 1998
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Ingredients

Directions

Cook's Notes

Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings, and reserve for another use.

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