Followed the recipe to the letter.
Looked gourmet and tasted absolutely perfect. Will definately be cooking this again. A must to impress any dinner guest for a quick low cost meal.
Superb! Cooked this tonight for the family along with herby hassleback potatoes and cabbage. The meat was tasty, moist and the sauce was delicious. Great for a relatively quick mid week meal but would make a fab dinner party meal too.
A great recipe for just about any occasion. When arranged just the right way on a platter, it can look like an oil painting. I usually use almost double the amount of marsala. Don't neglect frying the sage leaves. It only takes a few minutes, does NOT make any kind of mess, and guests always ask what they are as they munch on them. You can roast the pork a few hours ahead of time if you're busy and keep it covered in the warming drawer...it will still be moist and delicious, especially with the sauce.
My entire family loved this. I used a pork shoulder roast that I had already, and increased the roasting time. I only had dry marsala. Fresh sage from the garden added perfect savory flavor! I served the roast with oven fried potato wedges, using basil oil and a citrus pepper blend to liven them up.
So easy and so delicious. It's not often you make/eat a meal with so few ingredients that is so flavorful!
This was very good with a few additions as others have mentioned. I added beef broth to the pan sauce as well as garlic, then just slightly thickened with wondra after it had cooked down. The fried sage is very good with this, and the cooking method/timing was perfect.
This was INSANELY good :-) I don't know where folks are getting that it is bland. It is chocked full of flavor and is one of the best dishes I have ever had. I also added 8 ounces of sliced mushrooms to the pan and let them brown and then evaporate their water before I added the Marsala wine. I served it with mashed potatoes that I made similar to a twice baked potato filling. So wonderful, I may make it again tomorrow night :-)
I found the sauce to be exceptionally bland. The pork really needed something to make you sit up and take notice. Unfortunately, even after adding 50% more wine to the sauce, there just wasn't enough taste to jump out at you. When guests had more comments about my garlic-fried onions mashed potatoes I knew the dish wasn't a hit!! I might try it again since everyone raved about the look of it, but I'll have to try some tricks to liven up the sauce.
Oh yeah, the fried sage was very nice. It was worth the effort.
Loved the sauce, gives it a nice mild sweet flavor. Tried the fried sage leaves the first time making this and they were pretty but I don't bother with them anymore. I've made this one 3 times now and will continue
We didn't like this one at all. The sauce is boring and did nothing for the tender pork. The ingredients sound good and we like them all but together they really lack flavor and taste. Sage is all you get with this one.
I've made this recipe 4 or 5 times now, and it's been stellar every time. DH and I both love this one. I made it tonight with a two potato mash and sauteed spinach as the sides. Yum!
Very simple to prepare & delicious. I modified the sauce somewhat by adding beef broth, rosemary, & cornstarch.
Everyone love it. I omitted the fried sage leaves.
Delicious - really easy, yet impressive enough for a small New Year's Eve dinner party! (I also added mushrooms and thought they worked well).
This was a very easy recipe to prepare. The presentation with the sage leaves was very appealing. The only caveat is that the cooking time took 10 minutes longer than advertised when using a iron frying pan.
Super easy and simple - perfect for a weeknight, or low maintenance entertaining dinner. I added a few handfuls of sliced mushrooms to the sauce pan and browned before adding the marsala for a more substantial sauce.
Super easy, 30 minutes start to finish, including cutting the sage from the garden. My husband said this is a keeper. Quick and tender and fancy enough for company. Make extra fried sage as it is great, too.