Reviewed: Feb. 13, 2011

This is definately a keeper! We loved it and my husband said to be sure to add this to our recipe book! The only change I made was that I used a packet of mushroom onion soup/gravy mix instead of the brown gravy mix...and that was due to the supplies on hand.

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Reviewer:

Mustang Sally

Reviewed: Nov. 17, 2010

Easy and tasty! Very nice sweet and sour balance. Did wait to add the peppers until the last 5 minutes as I like them crisp. Other than that followed to a T and it was enjoyed by all. Leftovers are great for lunch!

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Reviewer:

mschris

Cooking Level: Intermediate

Home Town: Reisterstown, Maryland, USA

Living In: Matamoras, Pennsylvania, USA

Reviewed: Oct. 21, 2010

I am a beginner and this dish was not only VERY easy for me it was also delicious. I was worried I would screw it up.I followed the recipe with the exception of the onion(sorry onion fans but I hate them) I also used a tad bit less of the ginger because I was afraid it would be too overpowering. I will try it next time with the suggested amount and see how that goes. My only recommendation to people who are going to try this recipe it was flavorful over some rice because the rice soaks up the juices and makes it filling...very yummy and thank you for sharing!!!!

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Reviewer:

Cold and Ugly

Cooking Level: Beginning

Reviewed: Sep. 1, 2010

Sauteed vegetables separate: red bell peppers, onion, and broccoli in olive oil. Cooked pork until it was done and most juices were gone, then added other ingredients along with some spicy seasoning. Ended with a delicious slightly sweet and spicy dish served over a bed of brown rice. Keeper!

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Reviewer:

CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

Reviewed: Aug. 31, 2010

Very easy to put together, and tasted great. If you don't have dry gravy mix (eg. Bisto), use 2 tbsp + 1 tsp cornstarch, since that's the main ingredient in a dry gravy mix. Next time, I may add some mushrooms. Served with brown rice.

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Aug. 31, 2010

This was a quick and easy recipe that took very little effort to make and tasted wonderful! After reading the other reviews on this recipe I, too, decided to combine all of the wet recipes (after letting the pork brown in oil alone for about 5mins) while the pork sauteed. I didn't have red wine vinegar in the house, so i used the sweet red wine I had laying around and white vinegar (a 1:2 ratio of wine to vinegar since it was a sweet red). If you decide to do this, I'd say use a dry red vice sweet red. Also, if you like crispy veggies, put the onions and peppers in at the very last moment--no more than 5mins. I also served it over steamed white rice. I think I'll try it w/broccoli next time like someone else suggested--that would've made this recipe perfect! Don't be afraid to make extras because this meal makes great leftovers for lunch the next day!!

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Reviewer:

Reviewed: Jun. 22, 2009

This has become a staple at my house. My husband and I both love it. Easy to make and very tasty. I like to buy a big pork loin, cut it into sections to make several meals, and one of them is always Honey Pork with Peppers!

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Reviewer:

meridian57

Reviewed: Apr. 14, 2009

This is yummy! Followed the recipe exactly & I wouldn't change a thing.

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Reviewer:

KATRINA55

Cooking Level: Intermediate

Living In: Alpena, Michigan, USA

Reviewed: Aug. 27, 2008

Great recipe! Sweet but not overly sweet, it was just right. I substituted turkey gravy for the brown gravy packet since its all i had, and added some mushrooms. I will definantly make this again!

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Reviewer:

mujo77

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

Reviewed: Mar. 23, 2007

Tempted to give this 5*s because my 12 year old son said "This is good!" Easy, easy, easy. I used boneless pork rib, Knorr's pork gravy mix (because that's all I had on hand) and added a can of water chestnuts and cocktail (aka baby) corn. Served it with whole grain noodles. A crowd pleaser.

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