Rosemary Roast Pork Sandwiches au Jus

2 teaspoons black pepper
1 teaspoon dried rosemary
¾ teaspoon salt
1 garlilc clove, miced
1 tablespoon olive oil, divided
1 (1 pound) pork tenderloin, trimmed
1 (14 ounce) can less-sodium beef broth
¼ cup dry sherry
1 tablespoon tomato paste
6 (2 ounce) French bread rolls
Lettuce leaves (optional)

Preheat oven to 400°. Combine the first 4 ingredients in a small bowl; add 1 teaspoon olive oil. Rub evenly over pork. Let stand 15 minutes.

Heat remaining 2 teaspoons oil in a large oven-proof skillet over medium-high heat. Add pork, cook 4 minutes, browning on all sides. Bake at 400 ° for 10 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Remove pork from pan, cut diagonally across grain into 12 slices.

Return pan to medium-high heat, add broth, scrapping pan to loosen browned bits. Add sherry and tomato paste; stir with a wisk. Bring to a boil. Reduce heat; simmer 5 minutes.

Cut French rolls in half horizontally. Place 2 pork slices on a bottom half of each roll; top with a lettuce leaf, if desired. COer with roll tops. Serve with jus.

Serves: 6