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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3 users found this review helpful

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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5 users found this review helpful

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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3 users found this review helpful

Reviewer:

Winemaker

Cooking Level: Beginning

Home Town: Middletown, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Aug. 20, 2010

I'm not a fan of olives so I substituted the olive stuffing for fresh pesto and it turned out really tasty. This is an amazing recipe :)

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2 users found this review helpful

Reviewer:

Ashleigh

Reviewed: Jun. 12, 2010

This was an extremely tasty way to serve pork tenderloin! I made this for a small dinner group of 6 and it was a hit! I will say that the next time I make this i will execute steps 1-3 and put it in the fridge until about 30 minutes before I am ready to finish it up and serve. I would not change a thing! Definite keeper! Thank you!!!

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2 users found this review helpful

Reviewer:

Timothy Batts

Cooking Level: Intermediate

Reviewed: May 31, 2010

Heaven! I thought the mixture of flavors would be too potent, but it made the pork sing. I used onions instead of shallots, but followed exact for all other items. Will keep this on the "special night" recipe list! Served with smashed potato and covered the starch in the wonderful pork sauce. Great recipe!

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2 users found this review helpful

Reviewer:

Marci

Cooking Level: Intermediate

Reviewed: May 10, 2010

Amazing! My first attempt at this recipe and it turned out amazing. I followed the suggestion to cut the honey in half and the sauce was perfect. I also used goat cheese instead of blue cheese simply because that's what I had and it worked out perfectly. I served it with asparagus spears and quinoa. Everyone loved it.

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1 user found this review helpful

Reviewer:

cheffy

Reviewed: Mar. 6, 2010

If you're not a blue cheese fan, try this recipe with feta or domestic goat cheese in place of the blue cheese. YUM!

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1 user found this review helpful

Reviewer:

DINNERSBYDAPH

Reviewed: Nov. 25, 2009

This is wonderful. Great recipe for guests. I made the Olive Tapenade from this site as well. Can't wait to make this for guests.

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4 users found this review helpful

Reviewer:

darbar21

Reviewed: Apr. 15, 2009

Very good - and great directions! The sauce was a little on the sweet side for me - I would probably cut the honey in half if I made it again. I used Deb's Tapenade from this site. Yum. Thanks!

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6 users found this review helpful