Roast Pork Sandwiches au Jus with Rosemary

"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


6 sandwiches (serving size: 1 sandwich and 1/4 cup jus)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 23 %
Fat 7 g
Satfat 1.9 g
Monofat 3.6 g
Polyfat 1.1 g
Protein 22 g
Carbohydrate 28.9 g
Fiber 1.5 g
Cholesterol 49 mg
Iron 2.7 mg
Sodium 669 mg
Calcium 83 mg


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)


Preheat oven to 400°.

Combine first 4 ingredients in a small bowl; add 1 teaspoon oil. Rub over pork. Let stand 15 minutes.

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.

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.

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.

Sherri O'Hare,

Cooking Light

August 2004
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