Friday, June 10, 2005

Roast Pork Sandwiches au Jus with Rosemary

Roast Pork Sandwiches au Jus with Rosemary (Adapted from CL)

1 1/2 teaspoons cracked black pepper
1 teaspoon dried rosemary
3/4 teaspoon salt
2 garlic cloves, minced
1 tablespoon olive oil, divided
16 ounces trimmed pork tenderloin
14 ounces beef broth
1/4 cup dry sherry
1 tablespoon tomato paste

Preheat oven to 400

In a small bowl, thoroughly mix together black pepper, rosemary, salt, garlic and one teaspoon olive oil. Rub all over the pork tenderloin and let sit for 15 minutes.

In a large skillet (oven safe), heat the remaining 2 teaspoons oil over medium high. Add pork and brown on all sides.

Place in the oven and bake for roughly 10 minutes - for medium, take the tenderlion out when a thermometer registers around 145. Cover and let sit for about 10 minutes. Thinly slice pork.

Place skillet back over medium-high heat and add broth. Scrape the bottom with a wooden spoon to release any browned bits. Whisk in sherry and tomato paste. Bring to a boil, reduce heat and simmer 5 minutes.

Serve in crusty rolls, split in half, with small bowls of the jus to dip.

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