Roast Pork Sandwiches au Jus w/ Rosemary
Source of Recipe
Cooking Light, Aug. 2004
Recipe Introduction
Wonderful sandwiches! Similar to a French Dip but made w/ pork tenderloin.
List of Ingredients
2 t. black pepper (I use about 1/2 t. freshly
ground pepper)
1 t. dried rosemary (I use crushed rosemary)
3/4 t. salt (I use kosher)
1 garlic clove -- minced (I use 2)
1 T. olive oil -- divided
1 lb. pork tenderloin -- trimmed (I use 1 1/4 lbs.)
1 can less-sodium beef broth (I use Better than
Bouillon) -- (14 oz.)
1/4 cup dry sherry
1 T. tomato paste (can use ketchup)
6 French bread rolls -- (2 oz. ea.)
lettuce leaves -- optional (I don't use)
fresh roasted red pepper -- optional (my addition)Recipe
Preheat oven to 400 deg.
Combine first 4 ingredients in a small bowl; add 1 t. olive oil. Rub over pork. Let stand 15 minutes.
Heat the remaining 2 t. olive oil in a large oven-proof skillet over med/high heat (I use my Calphalon hard-anodized "everyday pan" and use med. heat). Add pork, cook about 4 minutes, browning on all sides.
Bake at 400 degrees for 10 minutes (I go about 14 since my meat weighs a little more) or until 160 deg. (slightly pink). Let stand 5 minutes. Remove from pan, cut diagonally across the grain into 12 slices (I just cut the pork thinly since I don't like thick slices).
Return pan to med-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. (I turn the heat off and add the meat back to the pan at this time).
Cut rolls in half. Place 2 pieces of pork on each roll (I use several thin slices), top with lettuce leaf if using (or roasted red pepper). Cover with roll tops. Serve with jus.
6 sandwiches
Serving size: 1 sandwich and 1/4 cup jus
270 calories, 7 g. fat, 22 g. protein, 28.9 carb, 1.5 g. fiber, 669 mg sodium
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