Roast Pork Sandwichs au Jus with Rosemary
Sheila Rowe
Aunt Sheila approved.
ingredients
- 2 teaspoons black pepper
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 1 garlic clove, minced
- 1 tablespoon olive oil, divided
- 1 (1-pound) pork tenderloin, trimmed
- 1 (14-ounce) can less-sodium beef broth
- 1/4 cup dry sherry
- 1 tablespoon tomato paste
- 6 (2-ounce) French bread rolls
- Lettuce leaves (optional)
directions
- 1
Preheat oven to 400°.
- 2
Combine first 4 ingredients in a small bowl; add 1 teaspoon oil. Rub over pork. Let stand 15 minutes.
- 3
Heat the remaining 2 teaspoons of oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400° for 25-30 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Remove pork from pan; cut diagonally across grain into 12 slices.
- 4
Return pan to medium-high heat, and add broth, scraping pan to loosen browned bits. Add sherry and tomato paste; stir with a whisk. Bring to a boil. Reduce heat; simmer 5 minutes.
- 5
Cut rolls in half horizontally. Place 2 slices pork on bottom half of each roll; top with lettuce leaf, if desired. Cover with roll tops. Serve with jus.
notes
270 calories
Source: Sheila Rowe
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews