This cut, featuring the eye of the loin, is a boneless version of the rack roast of pork, except that rib bones have been removed and it’s tied to retain its shape while cooking. This roast is ideal for feeding a sizable gathering. It’s easy to prepare and convenient to carve and serve at a sit-down dinner or buffet. A 2-pound roast serves approximately 4 people, and the 4-pound roast serves approximately 6 to 8 people.
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