Excellent! I did it as written and with mushrooms and it was great both ways. This would be a wonderful base recipe as well with so many possible additions. I think I will try it with fresh peas and garlic next!

Reviewed On: Aug. 3, 2009

This pork was pretty tasty. Unfortunately I made some fundamental mistakes that I guess reveal my lack of cooking experience. First, I wanted it to cook while I was at work which turns out to a 9-10 hr day. Too long! Even on low this pork was dry. Stick with the recommendation. Second, I decided to follow pp suggestion of throwing some carrots in. The carrots were super yummy and I totally recommend it, but if you do this then you should reduce the amount of oj in the gravy. Because of the liquid absorbed by the carrots there wasn't enough left for the gravy and it ended up tasting like oj. So, don't do what I did and it should be quite good, quite possibly a 5, but I won't be certain until I try it out again. I did think it could use some more flavor and would probably add more spice if I make it again.

Reviewed On: Feb. 24, 2009

I give this a 4 because it is a tasty, simple, and versatile recipe. I made changes according to what I had available (no mushrooms, colby-jack cheese, etc) and to my taste preferences (jalapeno sauce, more spices, etc.) It turned out really great. The only change I really recommend is to use olive oil on top of the crust when you are flattening it to keep it from sticking to your hands (and afterwards rub your hands together for a moisturizing olive oil and cornmeal scrub treatment) I would probably have given it a 5 except for that I made changes and would probably never try it with mozzerella and italian spices - didn't seem like a "santa fe" mix to me.

Reviewed On: Feb. 1, 2008