Roast Pork Sandwiches au Jus with Rosemary

Photo: SandraFJ

"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

Yield: 6 sandwiches (serving size: 1 sandwich and 1/4 cup jus)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 23%
  • Fat: 7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 22g
  • Carbohydrate: 28.9g
  • Fiber: 1.5g
  • Cholesterol: 49mg
  • Iron: 2.7mg
  • Sodium: 669mg
  • Calcium: 83mg

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)

Preparation

  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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