Recipe by Vitameatavegamin Girl
This is an excellent, low-fat, different version of a french dip sandwich from Cooking Light Mag. Be sure and really boil away the sweetness of the sherry and the au jus will come out great! Also, it's very peppery so if you aren't a huge fan of a lot of pepper, then I suggest cutting it down a bit. Hope you enjoy.
Top Review by Roxygirl in Colorado
I was happy to be the first one to review this recipe but this needs to be enjoyed by many, not just me! This was an outstanding sandwich, both in the rub and jus flavors. The jus has similar flavors to marsala (chicken). If you enjoy Italian Beef sandwiches you will love this one, too. Thanks for posting, Vitameatavegamin Girl. I am a Lucy fan, too! Roxygirl
- 2 teaspoons black pepper
- 1 teaspoon dried rosemary
- 3⁄4 teaspoon salt
- 1 garlic clove, minced
- 1 tablespoon olive oil, divided
- 1 (1 lb) pork tenderloin, trimmed
- 1 (14 ounce) can reduced-sodium beef broth
- 1⁄4 cup dry sherry
- 1 tablespoon tomato paste
- 6 (2 ounce) French rolls
- lettuce leaf (optional)
Directions See How It's Made
- Preheat oven to 400 degrees.
- Combine the first 4 ingredients in a small bowl; add 1 teaspoon olive oil. Rub evenly over pork. Let stand 15 minutes.
- Heat remaining 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400 degrees for 10 minutes or until a thermometer registers 160 degrees(slightly pink). Remove pork from pan; cut diagonally across grain into 12 slices.
- Return pan to medium-high heat; add broth, scraping pan to loosen any browned bits. Add sherry and tomato paste, stir with a whisk. Bring to a boil. Reduce heat; simmer for 5 minutes.
- Cut French rolls in half horizontally. Place 2 pork slices on bottom half of each roll; top with a lettuce leaf, if desired. Cover with roll tops. Serve with au jus.