I've made this several times and have never been disappointed. Moist, juicy and extremely flavorful. As for another reviewer complaining about the "awful sauce", there isn't a sauce with this dish--unless she actually cooked the marinating sauce with the pork and then ate it!

Reviewed On: Jun. 18, 2009

Over the past 3-4 years, this has become my signature dish for potluck dinners. My friends actually REQUEST that I bring it. The combination of sweet dates and savory onions/mushrooms is amazing! I agree with other reviewers that it often makes more than enough filling, but that just means I get to sample it while I'm putting it together. ;-) I have to respond to someone's suggestion to "cut the rind off the Brie before serving". Um, the rind is edible and a big part of Brie's appeal. Cutting it off not only is unnecessary and would make the wheel look very messy, but it also would reveal the cook's complete lack of knowledge about the dish. If you don't want a rind, use mozzarella--lol!

Reviewed On: Jun. 18, 2009

Easy and delicious, but the recipe should've included a flavoring measurement, which is why I gave it 4 stars instead of 5. I was definitely glad that I added about 1/2 tsp. vanilla otherwise it would've been quite bland. I didn't notice any excessive "egginess" that some other reviewers mentioned. It IS a custard, after all, so you have to expect a bit of egg flavor! As an FYI for folks trying to save calories, I used 1 3/4 C. skim milk and 1/4 C. half-n-half (that's what happened to be in my fridge), and it still set up just fine and had a lovely silky texture.

Reviewed On: Jul. 23, 2006