I generally prefer my pork tenderloin smoked with some chutney on the side. I was a bit hesitant to try this recipe--it didn't seem like the combination of ingredients would be that good, but it turned out wonderfully! I would rate this 10 stars just for how easy it was to make. On top of that, the flavor was savory and delectable. Both my fiance and I thoroughly enjoyed it...will definitely make again. Served w/ mashed potatoes & green beans w/ almonds. Used a Cabernet Sauvignon since that's what we had on hand, and did not use the celery or onions...just rubbed the meat w/ Greek Spices, poured the wine over, and baked...tasty and easy--gotta love that!

Reviewed On: Sep. 3, 2009

Wow! This is excellent. Didn't know what to expect, but I wanted something lemony that wasn't Lemon Meringue, and this was perfect. Followed the recipe exactly, except I used a reduced fat pre-made graham cracker crust. With this substitute, the pie was practically guilt-free, and certainly worth every bite--YUM! Between three people, the pie was gone in less than 40 minutes! The pie crust wasn't a deep dish, so I had some filling left over--baked it in ramekins along w/ the pie in the same oven and for the same amount of time. UPDATE: Made this last night, only used 1 c. of sugar, and increased the lemon juice to 1/2 c.--I LOVE lemon, and this small change made it healthier and even tastier too! You can also make this with no crust, in a pie plate w/ some no-stick spray, or in little individual ramekins...the baking time and temp. is still the same. Without the crust, it's less than 150 calories per serving and has only 2 grams of fat, but still has a deliciously decadent taste:)

Reviewed On: May 4, 2009

I've made this several times--it's SO good--definitely a favorite! I follow the recipe exactly, and everyone I've served it to loves the combination of flavors. I use a shredded rotisserie chicken to save on time, and it is far from bland--it's flavorful but not spicy. I think the people who complained about blandness were using canned chicken. It's perfect w/ the rotisserie chicken. I make a double batch and freeze one...when I need a quick weeknight supper, I take it out of the freezer the night before to let it thaw and then cook at 350 for 30 min. This is an elegant and delicious dish--I'm making it again tonight!

Reviewed On: Feb. 25, 2009