Reviewed: Oct. 26, 2011

I made this for my Wife and my Daughter came over with my Grandson, and all of them really enjoyed it. my Daughter asked me for the recipe so I printed it out for her. My Wife said I am welcome to make something new every week if it is going to be this good. I followed the recipe almost exactly with the exception of the mushroom and olive, I used an 8oz tub of fresh mushrooms ( sliced very thin) and a whole 6oz can of black olives otherwise exact quantities. I will definitely be making this again and again.

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4 users found this review helpful

Reviewer:

Mr. Destiny

Cooking Level: Expert

Reviewed: Sep. 24, 2009

My mom shopped in the North End when I was young and would order the pork "Al Capone Special" ... it was so sad that they didn't re-open the shop after the fire.. my mom still makes this (from memory) for special occassions... It's a family favorite!

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15 users found this review helpful

Reviewer:

ChefRita

Reviewed: Aug. 19, 2009

Perfect!

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17 users found this review helpful

Reviewer:

jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

Reviewed: May 19, 2009

This is very creative and different. The first time I made it, it was a little salty, so I just cut down on the amount of the layered items (prosciutto & mortadella, mozz). Fabulous flavors in my opinion.

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14 users found this review helpful

Reviewer:

JerBer

Reviewed: Apr. 19, 2009

Awesome roast for a quick weeknight meal or a busy Sunday.My husband isn't a fan of olives but he said he didn't even taste them and that it was tasty. Warning: If you don't like prosciutto,mortadella and olives I'd say stay away from this recipe and look for something else.

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17 users found this review helpful

Reviewer:

LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

Reviewed: Nov. 14, 2006

This is excellent and has become a family favorite!! Thanks for sharing!

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21 users found this review helpful

Reviewer:

BOCLAIR

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: San Francisco, California, USA

Reviewed: Oct. 16, 2006

I made this recipe for the first time for 6 people and it was a huge hit. Everyone wanted the recipe when they left and were still talking about it the next day. I omitted the olives and mushrooms and do not feel they were missed. I also substituted garlic powder for fresh minced garlic and really rubbed it into the meat. All of my cast iron skillets have rubber handles that I did not want to put into the oven. So I seared the roast on the stove, then put it into a Pyrex (2 qt) that I "Pammed" first. I was nervous that this would affect the cooking time but it was perfect to the minute. Can't wait to make it again!

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15 users found this review helpful

Reviewer:

sandybatts

Reviewed: Mar. 31, 2006

The family enjoyed it.

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18 users found this review helpful

Reviewer:

MEL

Reviewed: Feb. 9, 2006

Absolutely gross! Not even fit for the dogs

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19 users found this review helpful

Reviewer:

PIPPYMOE

Cooking Level: Expert

Living In: Glen Carbon, Illinois, USA

Reviewed: Jan. 3, 2006

I'm still new to cooking so this may have beeen a little too tricky for me to attempt. But since my father used to work for Al Capone (the butcher) when he was a young man I had to give it a try. Thanks for the wonderful recipe and memories!

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19 users found this review helpful