Tuesday is Recipie Day
Last night for dinner I threw together a little something from Cooking Light. Here's the recipie, as I can remember it now sitting at my desk in my office.
Pork Loin Sandwich with Au Jus
2 cloves garlic, minced
1 teaspoon rosemary
2 teaspoons black pepper
3/4 teaspoon salt
1 tablepoon extra virgin olive oil, divided
1 lb pork tenderloin
1 tablespoon tomato paste
1/4 cup dry sherry
1 can (14 ounces) low sodium beef broth
Preheat oven to 400.
Mix the first 4 ingredients in a medium bowl.
Add 1 teaspoon of the olive oil and the pork.
Rub mixture over the pork and let stand for 10-15 minutes.
In an oven ready sauce pan, heat the remaining 2 teaspoons of oil over medium heat.
Add the pork for four minutes, browning on each side. (Turn the pork one last time before placing in the oven.)
Place pan in oven for 10-12 minutes, or until the pork reaches 160 degrees (slightly pink).
Remove pork from pan, let sit five minutes.
Return pan to stove. Add the last three ingredients, scraping the bottom of the pan to loosen the delicious brown bits of pork and garlic.
Stir with a whisk. Bring au jus to a boil.
Reduce heat, simmer for 6 minutes, stirring occasionally.
Slice pork at an angle across the grain into 12-15 pieces.
Serve on wheat rolls with lettuce (if desired--we just eat 'em straight 'cause it's SO GOOD) with the au jus in a little dish for dipping. (Oh, is that what au jus is for?)
DELICIOUS!
Pork Loin Sandwich with Au Jus
2 cloves garlic, minced
1 teaspoon rosemary
2 teaspoons black pepper
3/4 teaspoon salt
1 tablepoon extra virgin olive oil, divided
1 lb pork tenderloin
1 tablespoon tomato paste
1/4 cup dry sherry
1 can (14 ounces) low sodium beef broth
Preheat oven to 400.
Mix the first 4 ingredients in a medium bowl.
Add 1 teaspoon of the olive oil and the pork.
Rub mixture over the pork and let stand for 10-15 minutes.
In an oven ready sauce pan, heat the remaining 2 teaspoons of oil over medium heat.
Add the pork for four minutes, browning on each side. (Turn the pork one last time before placing in the oven.)
Place pan in oven for 10-12 minutes, or until the pork reaches 160 degrees (slightly pink).
Remove pork from pan, let sit five minutes.
Return pan to stove. Add the last three ingredients, scraping the bottom of the pan to loosen the delicious brown bits of pork and garlic.
Stir with a whisk. Bring au jus to a boil.
Reduce heat, simmer for 6 minutes, stirring occasionally.
Slice pork at an angle across the grain into 12-15 pieces.
Serve on wheat rolls with lettuce (if desired--we just eat 'em straight 'cause it's SO GOOD) with the au jus in a little dish for dipping. (Oh, is that what au jus is for?)
DELICIOUS!