Reviewed: Apr. 18, 2012

OK but not great - a little too sweet for my tastes but my husband loved it.

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Reviewer:

Hemmie

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Cooking Level: Intermediate

Living In: Rochester, New Hampshire, USA

Reviewed: Apr. 16, 2012

I was really looking forward to this meal and was very disapointed. The only thing I did different was use pomegranate/blueberry juice. The sauce was not good at all to ANY of my family members so it was almost to dry without a sauce.

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Reviewer:

caseyk

Reviewed: Feb. 25, 2012

I didn't care for this recipe either.. Needed salt, too sweet.. Used regular mustard with. Will not make again.

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Reviewed: Feb. 25, 2012

Don't know how this received so many stars. We did not think it was special. Followed the recipe exactly. Don't think this is a keeper.

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Reviewer:

3girlsindy

Reviewed: Feb. 21, 2012

YUM! Great recipe- I didn't have time to marinade so did this on the stove top by browning the escalopes in a little oil then adding the marinade to the pan. Will definitely be doing this one again!

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Reviewer:

lisajavenell

Reviewed: Feb. 20, 2012

I did not care for this recipe.

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Reviewer:

authoritah

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Feb. 19, 2012

This is really good. One tip. Let the orange and pomegranite juice come to room temp or the honey is just going turn into a lump and not compbine very well with the other ingredients. You can then put it in the fridge.

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Reviewer:

George

Cooking Level: Intermediate

Home Town: Fox River Grove, Illinois, USA

Living In: Wisconsin Rapids, Wisconsin, USA

Reviewed: Feb. 17, 2012

Great results! Made a few modifications such as juice on hand (pomegranate/blueberry) and increased the cyanne pepper,no little ones here. Regular mustard and I used a baking bag,no basting! I will marinate for three hours next time to capture more flavor. Thanks!

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Reviewer:

beh915

Reviewed: Feb. 17, 2012

I thought it was pretty good, the meat was tender but it needed just a bit more flavor, a bit more salt, a bit more mustard and something else....have not decided what the something else is going to be....

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Reviewer:

cookingqueen

Reviewed: Feb. 16, 2012

It was good, I reduced the sauce to concentrate the flavors as was recommended. I used chicken breasts instead of the pork. Overall it was good, but probably not a keeper for me.

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