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    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)


    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 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 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 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




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