Loved it!  Like an earlier reviewer suggested, I cut the mascarpone in half, which I thought was just perfect.  This was a big hit and I will definitely be making it again.

November 24, 2008

made this exactly as instructed and paired it with homemade spaetzle for a truly spectacular result. my friends were literally moaning with happiness! i also made a nice salad with local organic greens with a shallot, champagne wine vinegar, dijon, and honey dressing that paired beautifully with this wonderful dish. 5 STARS!!!

November 6, 2008

I had this dish at a friends house and I liked it so much that I asked her for the recipie. I just fixed it for a group of friends last weekend and everyone loved it. It was a huge hit....... I will keep this recipe forever and continue to pass it along to others. Terry Silva, Portland Oregon 

November 4, 2008

I thought the flavor of the braised pork was amazing. It was fairly simple to prepare as well. Just one comment-I thought 3 TBS of mascarpone made it a bit too rich and probably didn't add anything to the flavor. Next time (and I will make this again) I think I will cut the mascarpone in half.

October 13, 2008

This dish was the most savory, decadent, and delicious pasta recipe I have ever eaten! The pork melts! Get fresh papparedelle if you can and a very good Champagne vinegar! This is not a recipe to scrimp on ingredients. Pair it with a robust and fruity red and indulge!

August 21, 2008

August 19, 2008

I usually do not eat pork, but I made this recipe and it is my all time favorite dish. Although the cooking time is long, it is worth the wait. The leftovers the next day is even better.

August 1, 2008

My husband doesn't like a lot ov salt but LOVES this dish. Awesome combination!

July 23, 2008