This bread was quite tasty and super-easy. I don't bake bread often, so thought this recipe would be a good one to try. I mixed it up before bed time and let it rise overnight- without pre-chilling in the fridge. I followed directions exactly. The only thing I noticed that seemed off was the baking time. I baked at 375 for 45 minutes total, covering with foil after 25 minutes. The crust turned out a little too dark and the edges were a bit overdone and dry all the way around. My oven is usually right on, so I'm not sure if it was baked too hot or I left it in too long?? It was still very good and I will definitely try this recipe again with some adjustments to baking time or temperature.

Reviewed On: Sep. 27, 2009

This was my first whole tenderloin and it turned out GREAT! I used 1 tbsp of dried rosemary because I didn't have fresh. Otherwise, I followed the recipe and grilling directions exactly. The seasoning rub and searing made a delicious outer crust with just the right amount of seasoning. Taking it off the grill at 130 and letting it rest for 15 minutes under foil made it a perfect rosy medium, just like we like it. Thanks for a delicious and easy to follow recipe. I"m already looking forward to the left overs!

Reviewed On: Sep. 13, 2009

I just made this crust to top a chicken pot pie and the results were excellent. I think the key is sifting the flour. If you don't you will be using way too much. I ended up using just over 2 cups of flour to get the 2 3/4 sifted. I also followed other reviews that suggested stirring until the dough was just combined and still had a marbled look. I rolled it between two sheets of plastic wrap after 15 minutes of chilling and it was so easy- with no mess to clean up. It baked up beautifully and was super flakey with just the right amount of crispness. I was excited to be able to use olive oil instead of shortening. Thanks for this great recipe. AND thank you to the previous reviewers for their most helpful tips!

Reviewed On: Apr. 26, 2009