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Roast Pork Sandwiches au Jus




Source of Recipe


Cooking Light Magazine August 2004






Recipe Introduction


Kind of like pork French dip. Delicious, easy, low fat and fast! What more could you want – makes great leftover, too!





List of Ingredients



• 2 t. black pepper
  
• 1 t. dried rosemary
  
• ¾ t. salt
  
• 1 garlic clove, minced
  
• 1 T. olive oil, divided
  
• 1 (1-lb.) pork tenderloin, trimmed
  
• 1 (14-oz.) can low sodium beef broth
  
• ¼ c. dry sherry
  
• 1 T. tomato paste
  
• 6 (2-oz.) French bread rolls
  
• Lettuce leaves (optional)
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Combine the first 4 ingredients in a small bowl; add 1 t. oil. Rub over pork. Let stand 15 minutes.
   
3. Heat the remaining 2 t. oil in a large ovenproof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake for 10 minutes, or until a thermometer registers 160 degrees. 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 and simmer 5 minutes.
   
5. Cut rolls in half. Place 2 slices pork on bottom half of each roll; top with lettuce leaf, if desired. Cover with roll tops. Serve with au jus.
   






Final Comments


Serves 6.