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

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

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

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.

Nutritional Information

Calories:

270 (23% from fat)

Fat:

7g (sat 1.9g,mono 3.6g,poly 1.1g)

Protein:

22g

Carbohydrate:

28.9g

Fiber:

1.5g

Cholesterol:

49mg

Iron:

2.7mg

Sodium:

669mg

Calcium:

83mg