Reviewed: Feb. 25, 2011

Very nice and very much like I was taught by my vavo. The only difference was the addition of the tomatoes. We don't add them to thyis dish. Even without them very very good!

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3 users found this review helpful

Reviewer:

cookstorelax

Cooking Level: Expert

Home Town: Swansea, Massachusetts, USA

Living In: Fall River, Massachusetts, USA

Reviewed: Dec. 13, 2010

very tasty but definately didnt need all of that salt. i added some chopped up tomatoes and onions to the marinade that was being reduced as well as a few tablespoons of milk to make it a little creamier it was delish!

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2 users found this review helpful

Reviewer:

ajarieger

Reviewed: Aug. 4, 2010

Family loved it!

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2 users found this review helpful

Reviewer:

bdongu22

Cooking Level: Expert

Living In: Lewiston, Maine, USA

Reviewed: Oct. 26, 2009

This was FABULOUS! I either put a little extra salt, or maybe it was because I used white cooking wine and that may contain salt...I made roasted potatoes and mixed those in at the end so the potatoes countered the salt....but other than that it was DELICIOUS! I marinaded for 2 days straight the pork was TENDER!

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4 users found this review helpful

Reviewer:

lovetocook

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Richmond, Virginia, USA

Reviewed: Aug. 5, 2009

I have made this twice now and I loved it both times. Excellent delicate flavor and the pork was melt in your mouth tender. Thanks for a keeper!

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3 users found this review helpful

Reviewer:

buffet1

Reviewed: Feb. 7, 2005

This was a nice change of pace from making my usual pork roast. I didn't used fresh tomatoes, just one can of diced. I used frozen clam meat and a small amount of clam juice. That worked out just fine. The pork was very moist and tender from the marinade. I will make this again. Thanks for the post John!

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3 users found this review helpful

Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Nov. 22, 2003

This was a hit at my wine and cheese party. We had 2 portugese people attending and they said it was the best. Angela - Canada

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3 users found this review helpful

Reviewer:

AHIMMERODER

Cooking Level: Expert

Living In: Midland, Ontario, Canada

Reviewed: Feb. 14, 2003

I had this fantastic dish at a local Portuguese restaurant then set out on a search to find something close. This recipe comes quite close and was a big hit the three times I served it. I used Vinho Verde for the wine to stay authentic, used 2 teaspoon paprika instead of 1, added a ¼ teaspoon coriander to the marinade to give it a little more depth, and cut the salt back to 2 teaspoons. Clams (littlenecks) will tend to open at different times so remove them from the pan as they open to assure they stay tender. Add them back to the pan for the last minute after adding back the pork.

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28 users found this review helpful

Reviewer:

STEVEPEREIRA

Reviewed: Sep. 4, 2002

I loved this recipe! (My husband was also a big fan.) I used boneless pork chops instead of the pork loin, and served the whole meal over roasted potatoes...which is how we get it at a local restaurant. Fabulous!

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9 users found this review helpful