I have a 4.5 lb roast that I'd like to split into two recipes (Prudhomme's roast pork and Molly Stevens' pork loin braised in milk). I plan to split at 2/ 2.5 lbs. Molly's recipe is for a 2.5 lb roast. Prudhomme' is 4 lb roast at 275F for 3 hours (plus some high heat for 10 min to brown). I guess I can monitor temperature, but what can I expect in a time reduction for half size roast (if any)?