My husband and I both really loved this, such yummy flavours! It was great to be able to taste the flavours of the individual ingredients while also enjoying the delicious blend all together. I marinated the tomatoes in the vinegar and oil for about 7 hours and the flavour was wonderful. Next time I will add more oregano as we like it and it could be more prominent without detracting from anything else. Can't wait to make this again!!

Reviewed On: Jun. 30, 2009

Very easy, delicious, and popular with guests.

Reviewed On: Jun. 1, 2009

I really like this recipe and plan to use it again. I actually began to make it before realising that I didn't have sage after all, so in fear and trepidation I took a gamble and substituted it! I dusted ground coriander very lightly over both sides of the pork, before rubbing in the salt, pepper, and garlic. By very lightly, I mean I probably used about 1/8 of a tsp or less. Its flavour came through very gently and worked well with both glaze and meat. I don't like a strong herb flavour and this just gave it a gentle hint that was quite pleasant, I will definitely do it again. I followed the suggestion of an earlier reviewer and substituted the 1 tbsp of cornflour for 2 tbsp of flour was pleased with the result. As a little extra, I sliced up a fresh red apple into thin segments, leaving the skin on, and roasted it in the oven beside the pork for the last 20 mins or so until nice and tender. I then served this with the meal and it gave a nice fresh, sweetish flavour which complimented everything else. Like other reviewers, I also found my meat cooked much faster than suggested. My 3.4lb roast took about 1 1/2 hours at 300degrees.

Reviewed On: Dec. 20, 2007