Rosemary Roast Pork Sandwiches Au Jus - cooking recipe

Ingredients

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)

Preparation

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.