teddyk Posted August 22, 2006 Share Posted August 22, 2006 I made the brined roast rack of pork in the Bouchon cookbook this weekend. In the end, it was really good, but something was wrong with the timing. Recipe calls for 4 1/2 lb roast. Mine was just a bit over 5lb. Recipe says let roast sit at room temp for 1 hour. Preheat oven to 350. Sear roast. Put in oven and lower temp to 325. Roast for 15 mins. Baste. Roast another 15 mins. Take temp. Should be 135. I wanted to go for 140-145 (just a personal taste thing). I used convection because I have had really good results with Keller's roast chicken using it. I was surprised (and my schedule was thrown off quite a bit) that it took about an hour and a half to get the roast to that temperature. So I have been scratching my head. Where did I go wrong? Link to comment Share on other sites More sharing options...
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