Rosemary Roast Pork Sandwiches Au Jus

There are certain meals that transport me back in time, each bite a nostalgic echo of a cherished moment. For me, the humble yet magnificent Rosemary Roast Pork Sandwich Au Jus is one of those dishes. I remember my grandmother, a woman whose kitchen was always filled with the comforting aromas of slow-cooked meals, making a version of these for family gatherings. The scent of rosemary, garlic, and roasting pork would waft through the house, a siren call to hungry cousins. She’d patiently slice the tender pork, its juices glistening, and serve it on warm, crusty rolls, with a rich, savory broth for dipping. It was simple, unpretentious, and utterly delicious – a true testament to the power of good ingredients and a little bit of love. This recipe, while a lighter take on the classic, captures that same heartwarming essence, a perfect tribute to those treasured memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 6 sandwiches and approximately 1 ¼ cups au jus
• Dietary Type: Adaptable (can be made dairy-free)

Ingredients

Here’s what you’ll need to bring these delightful sandwiches to life:

• For the Pork & Marinade:

  • 2 teaspoons black pepper
  • 1 teaspoon dried rosemary
  • ¾ teaspoon salt
  • 1 garlic clove, minced
  • 1 tablespoon olive oil, divided
  • 1 (1 lb) pork tenderloin, trimmed

• For the Au Jus:

  • 1 (14 ounce) can reduced-sodium beef broth
  • ¼ cup dry sherry
  • 1 tablespoon tomato paste

• For Assembly:

  • 6 (2 ounce) French rolls
  • 1 lettuce leaf per sandwich (optional)

Equipment Needed

You won’t need a whole lot of specialized gear for this recipe, just the essentials:

• Small bowl (for mixing the rub)
• Large oven-proof skillet
• Whisk
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Oven

Instructions

Let’s get cooking! Follow these steps carefully for a truly satisfying result.

1. Preheat Your Oven: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures a nice, hot environment for roasting the pork to perfection.

2. Prepare the Pork Rub: In a small bowl, combine the black pepper, dried rosemary, salt, and minced garlic clove. Add 1 teaspoon of the olive oil to this mixture and stir until it forms a cohesive paste.

3. Marinate the Pork: Take your trimmed pork tenderloin and rub the prepared mixture evenly all over its surface. Ensure every nook and cranny is coated. Allow the pork to stand at room temperature for 15 minutes. This resting period helps the flavors to penetrate and the pork to cook more evenly.

4. Sear the Pork: Heat the remaining 2 teaspoons of olive oil in a large, oven-proof skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned pork tenderloin to the skillet. Sear the pork for 4 minutes, turning it periodically to ensure it browns beautifully on all sides. This step locks in moisture and adds a wonderful depth of flavor.

5. Roast the Pork: Transfer the skillet with the seared pork directly into the preheated oven. Bake for 10 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees Fahrenheit (71 degrees Celsius). The pork should still be slightly pink in the center; it will continue to cook as it rests.

6. Rest and Slice the Pork: Once cooked, remove the pork tenderloin from the skillet and place it on a clean cutting board. Let it rest for about 5 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring a tender and moist result. After resting, slice the pork diagonally across the grain into 12 thin slices.

7. Prepare the Au Jus: While the pork is resting, return the same skillet (with all the delicious browned bits!) to the stovetop over medium-high heat. Add the reduced-sodium beef broth to the skillet. Use a whisk to scrape the bottom of the pan, loosening any browned bits – this is where a lot of the flavor for your au jus resides!

8. Simmer the Au Jus: Stir in the dry sherry and tomato paste, whisking until well combined and the tomato paste is fully incorporated. Bring the mixture to a boil, allowing the liquid to bubble vigorously. Once boiling, reduce the heat to low and simmer for 5 minutes. This simmering process is essential to boil away the sweetness of the sherry and concentrate the flavors of the au jus, creating a rich, savory broth.

9. Assemble the Sandwiches: While the au jus simmers, cut your French rolls in half horizontally. Arrange 2 slices of the roasted pork on the bottom half of each roll. If you’re using them, add a lettuce leaf on top of the pork. Place the top half of the roll over the filling.

10. Serve: Serve the assembled sandwiches immediately with the warm au jus on the side for dipping. Encourage your guests to dip generously!

Expert Tips & Tricks

To elevate your Rosemary Roast Pork Sandwiches even further, consider these culinary insights:

• Don’t Rush the Searing: A good sear on the pork tenderloin is key to developing a beautiful crust and locking in moisture. Ensure your skillet is hot enough before adding the meat.
• Scrape Those Browned Bits! Those dark, caramelized bits stuck to the bottom of the skillet after searing the pork are pure gold for your au jus. Don’t skip the scraping step with your whisk – it’s where the deep flavor comes from.
• The Importance of Resting: Giving the pork time to rest after cooking allows the juices to redistribute evenly. Cutting into it too soon will result in dry, less flavorful meat.
• Quality Broth Matters: While you can certainly use homemade beef broth, a good quality reduced-sodium store-bought broth will still yield excellent results. Just make sure it’s flavorful.
• Sherry Sweetness: As the original note suggested, really allowing the sherry to reduce and cook down is crucial. It transforms the liquid from potentially sweet to a more savory, complex au jus.
• Adjusting Pepper: If you’re sensitive to pepper, a good starting point would be to reduce the initial amount in the rub by half and then taste the au jus after simmering. You can always add more pepper to individual sandwiches if needed.

Serving & Storage Suggestions

These Rosemary Roast Pork Sandwiches are best enjoyed fresh, while the pork is warm and the rolls are perfectly toasted. Serve them piled high with the warm au jus in a small pitcher or bowl on the side for individual dipping.

Leftovers:

• Au Jus: Store any leftover au jus in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Cooked Pork: Store the sliced pork in an airtight container in the refrigerator for up to 2 days.
• Assembled Sandwiches: It’s generally not recommended to store fully assembled sandwiches, as the rolls can become soggy.

To reheat leftover pork, gently warm the slices in a skillet with a little of the au jus or a touch of olive oil until just heated through. Then, re-toast your rolls and assemble fresh sandwiches.

Nutritional Information

Here’s an estimated nutritional breakdown per sandwich, without the optional lettuce.

Nutrient	Amount per Serving	% Daily Value
Calories	327 kcal	16%
Total Fat	9 g	12%
Saturated Fat	2.5 g	13%
Cholesterol	50 mg	17%
Sodium	700 mg	30%
Total Carbohydrate	31 g	11%
Dietary Fiber	2 g	7%
Sugars	1 g	2%
Protein	21 g	42%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to switch things up:

• Herb Garden Fresh: If you have fresh rosemary, by all means, use it! For the rub, finely chop about 2 tablespoons of fresh rosemary leaves.
• Garlic Lover’s Delight: Double the garlic for an even more robust flavor.
• Spice It Up: For a hint of heat, add a pinch of red pepper flakes to the pork rub or to the au jus.
• Cheese Please: A slice of provolone or Gruyère cheese melted over the pork on the roll makes for a delightful French Dip twist.
• Different Bread: While French rolls are classic, ciabatta or even a crusty sourdough loaf would work beautifully.

FAQs

Q: Why is the sherry simmered for so long?
A: Simmering the sherry helps to cook off its raw alcohol taste and allows its complex flavors to meld with the beef broth, creating a richer, more savory au jus.

Q: Can I use a different cut of pork?
A: Pork tenderloin is ideal for its leanness and tenderness. If you choose a different cut, cooking times may vary significantly, so always use a meat thermometer to ensure it’s cooked to a safe internal temperature of 160°F.

Q: My au jus doesn’t seem thick enough. What can I do?
A: For a thicker au jus, you can create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisking this into the simmering au jus until it reaches your desired consistency.

Q: Can I make the au jus ahead of time?
A: Yes, you can prepare the au jus a day in advance. Store it in the refrigerator and gently reheat it on the stovetop before serving.

Q: Is this recipe suitable for a crowd?
A: Absolutely! You can easily double or triple the recipe to serve a larger group. Just ensure you have a large enough oven-proof skillet or use multiple skillets.

Final Thoughts

There’s a profound satisfaction that comes from creating a meal that’s both deeply comforting and delightfully flavorful. These Rosemary Roast Pork Sandwiches Au Jus offer just that. They’re a reminder that sometimes, the simplest ingredients, prepared with care, can yield the most extraordinary results. I encourage you to gather your ingredients, embrace the process, and savor every juicy, rosemary-infused bite. Pair them with a crisp green salad or some crispy oven fries, and you have a meal that’s sure to become a family favorite. Don’t hesitate to share your creations and your own cherished food memories with friends and loved ones. Happy cooking!