I made this for my parents last night. I couldn't use pepper due to food sensitivities, but substituted garlic powder and it worked great! I also made the honey/mustard equal portions as suggested by others here. I did flour and sear the breasts in a pan with butter before putting them in the dish to cook - it browned them up a little and really helped the sweet mustard sauce "hold on" to them during cooking. Parents declared that this recipe is "a keeper!" and continued to ask what I did to make the meat so very tender (other than the pan searing, just followed the recipe!). I think it would be very nice over a rice or herb buttered pasta. Going to try the pasta next time and see...

Reviewed On: Oct. 1, 2008

Well, my pork came out quite tender, but the flavor was odd. Maybe it's because I can't use cinnamon (allergy), but the pork/pomegranate combo just didn't do it for me. I'm going to use the remaining meat in some spicy croquettes or something to try and hide the flavor...

Reviewed On: Apr. 13, 2008

This pie is quite nice! Even for those who are not big avocado fans, it's great because it ends up tasting rather like kiwi fruit more than avocado. I do double the amount of avocado in the recipe and am happy with the results. You can also substitute cream cheese and confectioner's sugar for the sweetened condensed milk if you like - it changes the texture a bit, but not in a bad way. Lots of room to tweak this one with good results!

Reviewed On: Feb. 28, 2007