Honey Pork Oriental

This was in my crockpot all day and we couldn't wait to get to it. I used a pork tenderloin and added cornstartch at the end for a thicker gravy. It was good! BTW, we like egg noodles also. Thanks for the recipe!

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wonderfully easy to cook, tastes great. i agre on the egg noodle thing.

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Excellent recipe; the whole family is already asking when we'll have it again. The honey and soy sauce combination makes a great sauce/glaze to the pork, which turns out extremely tender. Like your Dad, we used egg noodles rather than rice. Thanks for posting.

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I really enjoyed this! I made it in my grandmothers electric skillet and it was really REALLY good! I did not change a thing..my hubby liked it, I liked it and my kids liked it!! the kid thing is HUGE! this recipe is easy and very good, I urge people to try it, it is midnight and I am thinking of seconds as we speak. Thank you for the recipe:)

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Great flavor! The gravy, honey and soy sauce made a wonderful glaze for the pork. I followed the directions exactly and wouldn't change a thing. I served this along with fried rice, but I think I will serve it on top plain white rice next time because there was plenty of glaze/sauce which had such a wonderful flavor. This recipe is definitely a keeper! Thanks!

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I love to make this. Have made it several times now. Tonight I am using low sodium soy sauce because I always forget and salt the pork and then it ends up too salty. Kids and husband enjoy it,too. Tonight I'm making fried rice and oriental coleslaw to go with it.

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I was so happy to find this recipe here! It used to be one our favourites, but I lost the recipe and somehow just couldn't remember the exact measurements. THIS is it! I am doing the happy dance. Thank you for posting.

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Delicious! Comfort food for a cold October night. I added fresh minced jalepeno for a kick. Thanks for posting.

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This deserves 10 stars for being so delicious yet so simple! I just made it tonight and after the first bite I knew I would be rushing to the computer to write this review. The minor changes I made were using pork sirloin chops (they were on sale), using garlic powder instead of garlic salt, and replacing the fresh vegetables with a bag of frozen stir-fry veggies which I cooked separately and added at the end. The dish came out beautifully! Delicious, lots of flavor, and it looked as good as it tasted. This recipe made me a star at dinner tonight using ingredients I already had on hand.. THANK YOU SO MUCH for this recipe! I will make it often.

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This sure was an easy recipe...I did add some chinese five spice and seseme oil to it as I needed a little more zip....but otherwise it was a great tasting dish, my Sunday Dinner group loved it...

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While cutting up my extremely tough pork shoulder I thought to myself, this is never going to make a dinner, but I am pleasantly surprised at how this turned out, the meat actually tenderized during cooking, and the house had that wonderful aroma of a chinese restaurant! I only had canned brown gravy which I just added a little water to, and had to omit the peppers & onions per my picky son. I thought maybe the flavors could of been a little stronger but then again I like everything super hot and spicy so maybe that is just me and the peppers & onions would of added flavor too. I love this recipe and I think I will try it with pork steak next time for easier cutting of the meat. What a great way to turn an inexpensive cut of meat into a family treat!

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very good and easy to make. thanks

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Yum! Way better than take out! I followed the recipe as directed and it was perfect. I served it over noodles. Thanks for sharing :)

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Excellent way to use pork! Served it with rice and the whole family loved it.

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I love this, have made it at least 5-6 times and each time it gets better!! I even have a cast iron wok and made it over the campfire last time BF and I camped out. Always with noodles for us though as they absorb the sauce sooo well. Thanks for a recipe that we look forward to having!

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So good & so easy! I used a boneless pork loin, cooked in the crockpot, added some sliced mushrooms, thickened the sauce & served over steamed rice. Thanx Manda!

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The flavors blend together into a wonderful sauce, I did add a little cornstarch and water to get the thickness I wanted. I didn't put in any bell pepper, (no one likes it), and half the amount of onion (only a few like them). The men in the family scraped the bowl out and it does make a lot, I had seven adults at dinner. They all enjoyed it. If you're looking for a chinese restaurant type dish this is a very good one. A recipe worth keeping! Thanks!

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