This is an easy and very tasty dish that I've already made a couple of times. The only suggestion I would make is that I think there might have been a misprint with the amount of honey used. 1/4 teaspoon wouldn't even add anything to the taste. I used 1/4 cup and if you like honey (as I do!), a scant 1/2 cup isn't too much to use. I also browned the pork tenderloin in a frying pan and added the sauce mixture right into the pan, covered the pan and put it right into the oven - saves some dish washing! I'll continue to make this recipe - thanks so much for sharing it!

Reviewed On: Mar. 7, 2009

This is a great casserole side dish. I used the buttery yukon gold potatoes and didn't peel them as I happen to like the skins. The next time I will slice the potatoes very thin to make them as "soft" as possible without being mashed. I'm also wondering if browning some ground beef and adding that in before baking would make a main dish casserole. I'll definitely be making this again!

Reviewed On: Feb. 18, 2009

A hit! A great snack and appetizer. I hardboiled a dozen eggs and doubled all the ingredients and added 2 teaspoons of sweet pickle relish. Great to keep in an egg saver in the refrigerator to grab for a quick snack in the evening.

Reviewed On: Feb. 18, 2009