View Full Version : Rev: Roast Pork au jus with Rosemary (8/04 CL)
08-17-2004, 12:06 PM
Made this last night with a pork sirloin roast rather than tenderloin. The cooking time was about 10 minutes longer than the recipe states due to the thicker cut, but very flavorful. I used merlot instead of sherry and chose crusty sourdough rolls. Excellent au jus, tender meat, plenty of rosemary flavor, and very easy. Will add to rotation!
Linda in MO
08-20-2004, 06:44 PM
Is this the only review of these? I could have sworn I read another thread on these. :confused: Anyway, I made these tonight and thought they were fantastic! However, I did not use 2 teaspoons of black pepper like the recipe calls for. I probably only used 1/2 to 3/4 t. which was plenty for us. Also, I used 2 cloves of garlic instead of 1. I had to bake the meat a little longer than 10 minutes but my tenderloin could have been a little over 1 lb. Oh, and I didn't have any tomato paste and just threw in a squirt of ketchup. I toasted my french rolls and cut the meat thin. And I guess we're little piggys because I only got 4 sandwiches. :o :D I had 1/2 of a lefover roasted red pepper in the fridge so I added it to my sandwich--DELISH! I think I'll serve them with roasted red peppers from now on.
Oh, I guess Terrytx also tried these...
Linda in MO
08-21-2004, 12:11 PM
Oh and for what it's worth, I guess I should mention that when I said I only got 4 sandwiches...my rolls were long and about 3 oz. each instead of 2 oz.
Linda in MO
02-22-2005, 12:18 PM
I made these again the other night. We love these sandwiches! This time I used tomato paste instead of ketchup and noticed no difference. Also, this time I got 5 sandwiches. I just thought this recipe needed more recognition. It's one of my favorites from last year. I add roasted red pepper to the sandwiches, but it could also be embellished with caramelized onion, sauteed peppers, sauteed mushrooms, cheese, etc. They're good as is though, too. All of my notes are in parenthesis.
* Exported from MasterCook *
Roast Pork Sandwiches au Jus with Rosemary
Recipe By :Cooking Light, Aug. 2004
Serving Size : 0 Preparation Time :0:00
Categories : Pork Sandwich
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 t. black pepper (I use about 1/2 t. freshly
1 t. dried rosemary (I use crushed rosemary)
3/4 t. salt (I use kosher)
1 garlic clove -- minced (I use 2)
1 T. olive oil -- divided
1 lb. pork tenderloin -- trimmed (I use 1 1/4 lbs.)
1 can less-sodium beef broth (I use Better than
Bouillon) -- (14 oz.)
1/4 cup dry sherry
1 T. tomato paste (can use ketchup)
6 French bread rolls -- (2 oz.)
lettuce leaves -- optional (I don't use)
fresh roasted red pepper -- optional (my addition)
Preheat oven to 400 deg.
Combine first 4 ingredients in a small bowl; add 1 t. olive oil. Rub over pork. Let stand 15 minutes.
Heat the remaining 2 t. olive oil in a large oven-proof skillet over med/high heat (I use my Calphalon hard-anodized "everyday pan" and use med. heat). Add pork, cook about 4 minutes, browning on all sides.
Bake at 400 degrees for 10 minutes (I go about 14 since my meat weighs a little more) or until 160 deg. (slightly pink). Let stand 5 minutes. Remove from pan, cut diagonally across the grain into 12 slices (I just cut the pork thinly since I don't like thick slices).
Return pan to med-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 and simmer 5 minutes. (I turn the heat off and add the meat back to the pan at this time).
Cut rolls in half. Place 2 pieces of pork on each roll (I use several thin slices), top with lettuce leaf if using (or roasted red pepper). Cover with roll tops. Serve with jus.
Serving size: 1 sandwich and 1/4 cup jus
270 calories, 7 g. fat, 22 g. protein, 28.9 carb, 1.5 g. fiber, 669 mg sodium
02-22-2005, 12:21 PM
I made these a while ago and we enjoyed them also. Very tasty for such a simple recipe. I may make this again soon and possibly skip the sandwich part, as I thought the pork was quite good on its own.
Linda in MO
02-22-2005, 02:05 PM
Originally posted by erinsue
I thought the pork was quite good on its own.
I thought the same thing.
03-09-2005, 04:53 PM
I made these for dinner last night. They were EXCELLENT and very easy. The only change I will make next time is to make 2 tenderloins!!!!
Everyone loved these (including the kiddos)
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