Overall, I followed the recipe pretty closely. I did take the advice of other reviewers and marinated the pork in an herb mixture for 1 hour first. The flavor was good, but I will add even more garlic and herbs next time. I originally thought this recipe was only "OK", and gave it three stars. When I remarked on it to my husband, he said that he really liked it and wanted me to make it again. I changed my review to four stars to take his opinion into account. He liked it because the meat stayed moist and tender. It didn't bother him at all that the breading fell off like dry sand. I had expected a breading that would be crispy on the outside, but moist enough to cling to the meat like oven-fried chicken. This recipe does not deliver a coating that sticks, but it does protect the meat from drying out in the oven. The olive-oil soaked breadcrumbs form an effective moisture barrier such that the crumbs brown instead of the meat. Letting the meat rest after leaving the oven does stabilize the crumbs enough to make it to the table for a nice presentation.
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Overall, I followed the recipe pretty closely. I did take the advice of other reviewers and...