I tried to make the lorsque lamb, as recommended by a colleague of mine at a 350F for about 80 mins. It was about two kilos of jamie oliver pork meat. But the whole attempt got wasted, the pork came out raw and chewy. Do anyone of you know why the pork of jamie oliver did not roast properly? Is it because the pancetta should have been cooked at more higher temperatures? But pork is best cooked at lower temperatures? If I am cooking at 210C, how long should I roast? The bottom line is, I don’t want to be without the most tender steak. Please help me. According to you what is the correct way to cook the pork roast recipes?