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Reviewed: May 23, 2008

I tried this recipe twice. First time exactly. The pan burned crusty bits in oven and sauce tasted burned. Second time I browned pork in pan, finished 20 mins on grill over indirect heat. (could put on broiler pan in oven) Made sauce in pan. Great! Also, I reduced black olive tapenade to 1/3 cup & increased blue cheese to 1/2 cup the 2nd time. More balanced flavor. (That was for one tenderloin.) Also, be careful not to get too much of the oil the tapenade is in when filling. Over all a very good & easy recipe.

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Reviewer:

Linda


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Reviewed: Feb. 18, 2008

Loved the Pork with olive & blue cheese stuffing mixture, but didn't care for the sauce - too sweet. I substiuted a creamed leek sauce with remaining leeks that I sauted in a rue with light cream, salt & pepper and felt this complimented the flavours better.

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leazer

	Cooking Level: Intermediate
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Reviewed: Feb. 15, 2008

A bit too bland for my taste but that doesn't mean it wasn't good. Very nice diversion from the usual.

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mmchuck


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Reviewed: Dec. 5, 2007

Delicious and easy. I felt like a gormet cook!! I followed the recipe exactly and was very please with the results, I wouldn't change a thing. I will definatly be making this again.

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Reviewer:

Hope

	Home Town: Huntington Woods, Michigan, USA
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Reviewed: Dec. 4, 2007

This recipe was great, but I adapted it a bit...I used one big pork tenderloin and had the butcher cut a slit through the center, and I just stuffed it--none of this pounding and rolling business! I also browned the outside of the tenderloin and put it in my roaster oven for a few hours--worked beautifully! Next time, more bleu cheese in the meat and less mustard in the sauce. Otherwise, everything was great!

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TENEKA

	Cooking Level: Intermediate Home Town: Rolla, Missouri, USA Living In: Springfield, Missouri, USA
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Reviewed: Dec. 2, 2007

Wow! This was a big hit with my husband and daughter. The only change I made was to use minced red onion because I didn't have any shallots, and I had to add about 5 more minutes to the cooking time of the pork in the oven. Served this with saffron rice and grilled veggies. It's a little bit of work to prepare, but so, so good and worth it!

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TerryM


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Reviewed: Nov. 18, 2007

I tried this recipe for the first time last night and it was great. A keeper!

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JAVATHENUT

	Cooking Level: Intermediate Living In: Laval, Quebec, Canada
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Reviewed: Sep. 27, 2007

Couldn't find olive tapenade in my town, so had to suffice with an olive pesto, but still received many compliments. i can attest that the smell was wonderful, but being a pescatarian and allergic to wine, i didn't try it myself, just cooked it for a dinner party.

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ybss

	Cooking Level: Intermediate Home Town: Fairfax, Virginia, USA Living In: Fredericksburg, Virginia, USA
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Reviewed: Mar. 30, 2007

Outstanding. Relatively easy and bursting with the flavors of olive (I used Kalamata) and Bleu Cheese. I love this recipe. Chose to serve with traditional artichoke.

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Reviewer:

Caseace


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Reviewed: Feb. 16, 2007

Very nice and clean flavors, like something you'd get in a bistro in France. I served this with wilted arugula.

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Reviewer:

jimmy d


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