Reviewed: Apr. 14, 2011

I made this for the second time! It was fabulous. It was like a nice restaurant meal. I substituted feta, it was Awesome! My husband loves it too.

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Reviewer:

TRS2901

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Mar. 6, 2011

Made this for the wife. Big success. Read the reviews and reduced the mustard in sauce to 3 tb and used the required honey. Didn't have lemon juice so used lime. Doubled blue cheese and made my own tapanade with klamada olives, two cloves garlic, olive oil and capers. Served with sauted broccoli/carrots and a chardonay. Will make again!

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Reviewer:

ballen

Reviewed: Feb. 21, 2011

This was positively fantastic! Worth the effort for sure. I used a kalamata olive tapenade which was wonderful.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 20, 2011

I made it without olive tapenade (just blue cheese with thyme) and it was very good. Next time I will definitely use tapenade. The sause was so good, but I used just 1 tbs honey. The sauce goes great with salmon too. Overall, this is a restaurant quality dish.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Feb. 3, 2011

My husband really raved about this. I used a green olive tapenade. next time I will use more blue cheese and slightly less tapenade. The sauce was perfect, not too sweet at all. I will definitely make this again.

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Reviewer:

amyd1972

Reviewed: Dec. 16, 2010

We might be the lone dissenter here, but we just thought this was ok. No one liked the sauce very much. I think it might have been the dijon mustard in the sauce that we didn't care for. Thanks for sharing

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Dec. 9, 2010

I thought this was very flavorful, and the pork turned out so moist. My hubby thought it was a little too rich for him, so I might use goat cheese instead of blue next time to tone it down so I can make it more often. Yummy! Update: Made it with goat cheese instead of blue and I have to say that not only did hubby like it, but I liked it even better to!!!

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Reviewer:

Heatherann22

Reviewed: Dec. 2, 2010

Husband followed to a T. Very interesting combination of flavors. savory and sweet. A bit odd combination of tastes but good over all

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Reviewer:

Tracie

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Sep. 18, 2010

This was very good and a little fancy!

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Reviewer:

minky

Reviewed: Aug. 22, 2010

This is an incredible recipe. Very flavorful and fairly simple to make. Crescent rolls and corn on the cob made this a great meal. I will be making this on a regular basis!

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