Roast Pork Sandwiches au Jus with Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My husband and I have always liked this roast pork tenderloin, but it seemed a shame to throw out the browned bits and juices. So we made a flavorful jus out of them. It's really simple and so good. -Sherri O'Hare, Ajo, AZ 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 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.
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.
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