This was fantastic! Exactly what I was looking for! I did not add the colored eggs, but it looked very pretty braided. Instead of brushing it with butter, I used an egg wash, so it came out very shiny (baked it uncovered for 20 minutes then tented it with foil for the remaining time to avoid over browning). I also baked it on a sheet of parchment rather than a buttered cookie sheet, and clean up was super easy.

Reviewed On: Apr. 26, 2011

This was SOOO good! I replaced the milk with unsweetened almond milk, and used splenda instead of honey. The second time I made it I threw in a few tablespoons of coconut milk. That was great too, and gave it the mouth feel of a milkshake. If you're watching your carbs this this recipe has 6.75 net grams of carbs per serving if you made it the way I did. Not bad for a super healthy dessert.

Reviewed On: Jan. 29, 2011

Yum. This was great and pretty easy to make. I did not marinate the meat overnight (maybe two hours), and it was very well flavored. I think it might get too acidic if you marinate it that long. Maybe add a bit of water to the marinade if you plan marinating it for 24 hours. The salsa was very interesting. I did not have any pears, so I used apples (nothin' wrong with pork chops & applesauce). It was very tasty, but the pears are probably better since the fruit is softer. I can imagine this with cilantro instead of the mint too. Thank you for such a nice summery way to make pork loin. It was wonderful. My picky kids even ate it (sans salsa).

Reviewed On: Aug. 28, 2007