By mielhollinger on December 11, 2001
"This recipe is featured in the book "The Foods of the Greek Islands"."
Serving Size: 1 (293 g)
Servings Per Recipe: 8
"This dish is melt in your mouth delicious. The pork was really tender. I couldn't get the aleppo pepper so I used 4 parts of sweet paprika to 1 part cayenne in its place."
"This is very easy and my kids and husband love it! Thanks for a great recipe!"
"That was a good recipe. although I just followed the cooking part, added some parsley and lemon to the baste it turned out well."
"Wonderful dish. Easy to prepare and was a delight for everyone."
"This was good. I too had to make my own Aleppo. Your recipe called for a huge amount of meat so I had to modify it a bit for my 1.2 lb pork tender loin. I basically shortened the 1 hour at 375 to 30 minutes and let it rest in the dutch oven for another 30 minutes. It was tender and pretty juice. Thanks for the recipe."