Rosemary Roast Pork Sandwiches au Jus

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

• Step 1
  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.
• Step 2
  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.
• Step 3
  Return pan to medium-high heat, add broth, scrapping pan to loosen browned bits. Add sherry and tomato paste; stir with a whisk. Bring to a boil. Reduce heat; simmer 5 minutes.
• Step 4
  Cut French rolls in half horizontally. Place 2 pork slices on a bottom half of each roll; top with a lettuce leaf, if desired. Cover with roll tops. Serve with jus.

← Back to Sandwiches