Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Roast Pork Sandwiches au Jus w/Rosemary




Source of Recipe


Cooking light Magazine






List of Ingredients



• 2 t. black pepper
  
• 1 t. dried rosemary
  
• 3/4 t. salt
  
• 1 garlic clove minced
  
• 1 T. olive oil, divided
  
• 1 (1 pound) Pork Tenderloin
  
• 1 (14 oz.) can less sodium beef broth
  
• 1/4 c. dry sherry
  
• 1 T. tomato paste
  
• 6 (2 oz.) French bread rolls
  
• Lettuce leaves (optional)
  






Instructions



1. Preheat oven to 400º
   
2. Combine first 4 ingredients in a small bowl; add 1 teaspoon oil. Rub over pork. Let stand 15 minutes.
   
3. Heat remaining 2 teaspoons of oil in a large oven proof skillet over med-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400º for 10 minutes or until a thermometer registers 160º (slightly pink). Let stand 5 minutes. Remove pork from pan; cut diagonally across grain into 12 slices.
   
4. Return pan to med-high heat and add broth, scraping 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 lices pork on bottom half of each roll; top with lettuce leaf. Serve with au Jus
   
6. Serves 6
   
7. cal: 270, fat 7g