I used only the rub, on a 2 lb tenderloin roast, because we just wanted a seasoned roast. My husband and I both loved the flavor and are looking forward to trying the complete recipe. In the meantime, whenever we want a simply seasoned roast, this will be our recipe. Rosemary is my favorite way to season pork, and with this recipe the flavor is so good no salt was needed, and the roast was very moist. Thanks for a great recipe.

Reviewed On: Jun. 19, 2009

This is a great recipe. My husband and I both really enjoyed it. I used shredded Parmesan, since that's what I keep on hand. I used 4 large chicken breasts, & it seemed like I had way too many breadcrumbs and not enough olive oil, using the recipe proportions. There was only enough oil to dip one side of each piece of chicken, but that was enough to provide great flavor. I used a garlic press instead of mincing the garlic, & that worked very nicely. Next time I would reduce the breadcrumbs to equal the cheese, when using 4 chicken breasts. The chicken turned out moist and flavorful. I appreciate the simplicity of the recipe. It's a definite keeper. Thanks! I will be making this again.

Reviewed On: Jun. 2, 2009

My husband & I both enjoyed this very much. I followed the recipe except for using commercial orange juice, and made only half the recipe. The meat ended up marinating for an extra 24 hours, as we unexpectedly went out for dinner when I should have been cooking this dish. We found the meat to be very flavorful; we can't understand why anyone would have called it bland. I served it with tortillas, but would like to know what the Portuguese usually serve with it. I would caution anyone who makes this recipe to keep a close eye on the liquid levels. I gave the recipe only 4 stars because my stew beef, while edible after an hour or so of cooking, could have used another hour to get to the point of shredding. This recipe is a keeper. Thanks, John, for a recipe that we will keep making.

Reviewed On: May 22, 2009