Hey guys,
so the dinner guest all left.
Overall the dinner went well, there is definately room for improvement next time.
I ended up going with the traditional method of 450 for 15min then 250 until internal temp reached 120 before i pulled it out of the oven and let it rest for an hour.
The only problem was by the time I carved the PR, the meat was no longer warm......maybe i let it rest for too long.
Also the roast didnt quite get the crust that I wanted, maybe next time I should sear it at 500 or 550 rather than 450.
I served the PR with some garlic white chedder mash potato with bacon bits and truffle oil, and some bacon wrapped asparagus.
Served the guests some beer steamed mussel with italian sausage and bacon. Used the African beer "Tusker" to steam clams, which actually turned out really well.
Below are some pics, my plating/presentation is a bit lacking.
Thanks again to everyone for all the help and suggestions