One of the great joys in life is a Roast Pork Sandwich and Philadelphia
is renown for having one of the best pork sandwiches in the country!
Unfortunately that doesn’t hold true for many of the restaurants that
serve them! I have had a lot of tasteless pork sandwiches where the
owners just go through the motions because they feel they have it on
their menu.
A few years ago when I was in Philadelphia for a conference I sought out the famous DiNics in the Reading Market Terminal to try one of their sandwiches. It was so good that I went back two more times to have one!
This version, submitted by a home cook to the folks at Cooking Light, was published back in 2004. No, it isn't as good as that roast pork sandwich you see above but then again the roast pork sandwich from DiNics has been recognized as the best sandwich in the US regularly for the past 15 years. It would be pretty hard to top that!
If you can't get to Philly then do try this version - you'll not be disappointed.
Rosemary Roast Pork Sandwiches au Jus
2 teaspoons black pepper
1 teaspoon dried rosemary
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, trimmed
1 (14-ounce) can less-sodium beef broth
1/4 cup dry sherry
1 tablespoon tomato paste
6 (2-ounce) French bread rolls
Lettuce leaves (optional)
Preheat oven to 400°.
Combine first 4 ingredients in a small bowl; add 1 teaspoon oil. Rub over pork. Let stand 15 minutes.
Heat the remaining 2 teaspoons of oil in a large oven-proof skillet
over medium-high heat. Add pork; cook 4 minutes, browning on all sides.
Bake at 400° for 10 minutes or until a thermometer registers 160°
(slightly pink). Let stand 5 minutes. Remove pork from pan; cut
diagonally across grain into 12 slices.
Return pan to medium-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; simmer 5 minutes.
Cut rolls in half horizontally. Place 2 slices pork on bottom half
of each roll; top with lettuce leaf, if desired. Cover with roll tops.
Serve with jus.