Savory Rosemary Pork Tenderloin Sandwiches with Au Jus
Indulge in a gourmet twist on the classic French dip sandwich with these Savory Rosemary Pork Tenderloin Sandwiches. Succulent slices of herb-infused pork tenderloin are nestled in fresh French rolls, accompanied by a rich and flavorful au jus for dipping. Inspired by Cooking Light Magazine, this recipe balances the bold flavors of rosemary and black pepper with the richness of reduced-sodium beef broth and dry sherry, creating a hearty yet low-fat meal. Perfect for lunch or casual snacking, these sandwiches are sure to impress with their vibrant taste and enticing aromas. Don’t forget to simmer the sauce long enough to intensify the flavors and reduce the sweetness of the sherry for the perfect dipping experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Black pepper
2 teaspoons (freshly cracked)
Dried rosemary
1 teaspoon (crushed)
Salt
3/4 teaspoon (to taste)
Garlic clove
1 (minced)
Olive oil
1 tablespoon + 2 teaspoons (divided)
Pork tenderloin
1 lb (trimmed)
Reduced-sodium beef broth
14 ounces (canned)
Dry sherry
1/4 cup (for cooking)
Tomato paste
1 tablespoon (for flavor)
French rolls
6 (2 ounces each)
Lettuce leaf
optional (for topping)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small bowl, combine black pepper, dried rosemary, salt, and minced garlic. Stir in 1 teaspoon of olive oil to form a paste, and rub this mixture evenly over the pork tenderloin. Allow the pork to stand for about 15 minutes to absorb the flavors.
3
In a large oven-proof skillet, heat the remaining 2 teaspoons of olive oil over medium-high heat. Once hot, add the pork tenderloin and sear for approximately 4 minutes, browning it on all sides.
4
Transfer the skillet to the preheated oven and roast the pork for about 10 minutes, or until the internal temperature reaches 160°F (70°C), indicating it is slightly pink in the center. Remove the pork from the skillet and let it rest for a few minutes before slicing it diagonally into 12 thin pieces.
5
Using the same skillet over medium-high heat, add the reduced-sodium beef broth, scraping up any browned bits from the bottom to enhance the flavor. Stir in the dry sherry and tomato paste, whisking until well combined. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld and the sweetness of the sherry to diminish.
6
While the au jus is simmering, cut the French rolls in half horizontally. Place two slices of the roasted pork on the bottom half of each roll. If desired, add a crisp lettuce leaf for freshness and crunch before covering with the top half of the roll.
7
To serve, place the sandwiches on plates alongside a small bowl of the rich au jus for dipping. Enjoy every delicious bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Savory Rosemary Pork Tenderloin Sandwiches served with a flavorful au jus for dipping.
What temperature should I preheat my oven to?
You should preheat your oven to 400°F (200°C).
How do I prepare the seasoning rub for the pork?
In a small bowl, combine black pepper, dried rosemary, salt, minced garlic, and 1 teaspoon of olive oil to form a paste.
How long should the pork stand with the rub before cooking?
Allow the pork to stand for about 15 minutes to absorb the flavors from the herb paste.
How long do I sear the pork tenderloin?
Sear the pork in a hot skillet for approximately 4 minutes, browning it on all sides.
What is the recommended roasting time for the pork?
The pork should be roasted in the oven for about 10 minutes.
What is the safe internal temperature for the pork tenderloin?
The internal temperature should reach 160°F (70°C), which indicates it is slightly pink in the center.
How should I slice the pork tenderloin for the sandwiches?
Let the pork rest for a few minutes, then slice it diagonally into 12 thin pieces.
What ingredients are used to make the au jus?
The au jus is made using reduced-sodium beef broth, dry sherry, and tomato paste, combined with the browned bits from the skillet.
How long should the au jus simmer?
Simmer the sauce for about 5 minutes to allow the flavors to meld and reduce the sweetness of the sherry.
How many sandwiches does this recipe yield?
The recipe yields 6 sandwiches, using 6 French rolls.
What kind of bread is used for these sandwiches?
The recipe calls for six 2-ounce French rolls.
Is there an optional topping recommended for the sandwiches?
Yes, you can add a crisp lettuce leaf to each sandwich for extra freshness and crunch.
How is the au jus served?
The au jus is served in a small bowl alongside the sandwiches for dipping.
Is this recipe considered low-fat?
Yes, this recipe is described as a hearty yet low-fat meal option.
What was the inspiration for this recipe?
This recipe was inspired by Cooking Light Magazine.
Can I substitute fresh rosemary for dried rosemary?
The recipe calls for crushed dried rosemary, but fresh rosemary can be used if adjusted for potency.
Why is it important to scrape the bottom of the skillet when making the sauce?
Scraping the browned bits (fond) from the bottom of the skillet helps to enhance the flavor of the au jus.
How many slices of pork go on each sandwich?
Each sandwich should contain two slices of the roasted pork tenderloin.
What type of broth is best for this recipe?
The recipe recommends using canned reduced-sodium beef broth.
What is the purpose of adding tomato paste to the sauce?
Tomato paste is added to provide a deeper color and more concentrated flavor to the au jus.
Is the pork seared before or after roasting?
The pork is seared on all sides in a skillet before being transferred to the oven for roasting.
What size should the pork tenderloin be?
The recipe requires a 1 lb trimmed pork tenderloin.
Does the recipe require any specific type of pepper?
It specifies 2 teaspoons of freshly cracked black pepper.
What category of meal does this sandwich fall into?
It is perfect for lunch or casual snacking.
How much dry sherry is used in the sauce?
The recipe calls for 1/4 cup of dry sherry.
Should the French rolls be toasted?
The recipe does not specify toasting, but the rolls are cut in half horizontally before assembly.
Is the garlic minced or whole?
One garlic clove should be minced to combine into the rosemary rub.
Why let the pork rest after roasting?
Letting the meat rest for a few minutes allows the juices to redistribute, ensuring the pork remains succulent when sliced.
What style of sandwich is this recipe a twist on?
It is a gourmet twist on the classic French dip sandwich.