This was a mediocre recipe. The meat cooked up tender, but the taste just wasn't a traditional french dip to us. The au jus was downright boring. Sorry, not a winner for this house.

Reviewed On: Dec. 3, 2008

This is a great base for anything you want to put on a pizza. I stuck some sun dried tomatoes, fresh basil, garlic and olive oil in the cuisinart, pulsed to a paste. I added in the herbs the recipe called for and smeared that all over a boboli shell. Added feta, mozzarella, and asiago cheese (we love cheese), mushrooms, fresh tomatoes, more fresh basil, and olives. It was insanely good.

Reviewed On: Nov. 13, 2008

It's hard to rate this recipe because I used it on thin cut pork chops instead of a tenderloin. I'm sure with a tenderloin the flavor would have been different and not so dry. We liked it ok and I'll try it again, but with a tenderloin next time. Thanks for posting!

Reviewed On: Nov. 7, 2008