I made this the other night and we all loved it. From now on I'll take pictures of the meals we try and like.
2 tsp. black pepper
1 tsp. dries rosemary
3/4 tsp. salt
1 garlic clove, minced
1 tbsp. olive oil, divided
1 (1 pound) pork tenderloin, trimmed
1 (14 ounce) can less-sodium beef broth
1/4 cup dry sherry
1 tbsp. tomato paste
6 (2 ounce) french breads
1. Preheat oven to 400 degrees 2. Combine the first 4 ingredients in a small bowl; add 1tsp. olive oil. Rub evenly over pork. Let stand 15 minutes. 3. Heat remaining 2 tsp. 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 degrees(slightly oink). Let stand 5 minutes. Remove pork from pan; cut diagonally across grain into 12 slices. 4. Return pan to medium-high heat; add broth, scraping pan to loosen browned bits. Add sherry and tomato paste; stir with a wire whisk. Bring to boil. Reduce heat; simmer 5 minutes. 5. 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. 6 servings 270 calories 7g fat 22g protein
tip: my tenderloin was 2 pounds and it took about an hour to get to 160 degrees. Not quite the ten minutes but well worth the wait.