Rosemary Roast Pork Sandwiches Au Jus
Elevate your sandwich game with these irresistible Rosemary Roast Pork Sandwiches Au Jus, a comforting yet refined take on a classic favorite. This recipe features tender, herb-crusted pork loin infused with fresh rosemary and garlic, perfectly roasted to succulent perfection and layered onto buttery, toasted sandwich rolls. Each bite boasts a burst of savory goodness, especially when paired with the rich, flavorful au jus crafted from the pan drippings, beef broth, and a touch of soy sauce. Add a slice of melted provolone for an extra indulgent twist, and you've got a satisfying meal that's perfect for weeknight dinners or a special gathering. With easy-to-follow instructions and aromatic ingredients, these sandwiches are guaranteed to impress your taste buds and your guests.
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Recipe Information
Ingredients
- 3 lbs pork loin roast
- 2 tbsp fresh rosemary
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 4 cups beef broth
- 1 medium onion, sliced
- 1 tbsp soy sauce
- 6 pcs toasted sandwich rolls
- 2 tbsp unsalted butter
- 6 pcs provolone cheese slices (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the rosemary, minced garlic, salt, black pepper, and olive oil to form a paste.
Rub the rosemary-garlic paste all over the pork loin roast, ensuring an even coating.
In a large oven-safe skillet or roasting pan, heat a tablespoon of olive oil over medium-high heat. Sear the pork roast for 2-3 minutes on each side until browned.
Add the sliced onion to the pan and pour 2 cups of beef broth around the roast. Transfer the pan to the preheated oven.
Roast the pork for approximately 1.5 hours or until the internal temperature reaches 145°F (63°C). Baste the pork with pan juices every 20-30 minutes for added flavor.
Once done, remove the pork from the pan and let it rest on a cutting board, tented with foil, for 10 minutes before slicing thinly.
While the pork is resting, prepare the au jus. Place the roasting pan with the onions and juices on the stovetop over medium heat. Add the remaining 2 cups of beef broth and soy sauce. Stir and simmer for 5-7 minutes to allow the flavors to meld.
Strain the au jus into a clean bowl or gravy boat, discarding the onion slices, and keep warm.
Lightly butter the sandwich rolls and toast them in a skillet or under a broiler until golden.
To assemble the sandwiches, layer the sliced pork onto the toasted rolls. Top with provolone cheese if desired.
Serve the sandwiches warm with individual bowls of au jus for dipping. Enjoy!
Nutrition Facts
Calories |
5940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.9 g | 402% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 13552 mg | 589% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 27.6 g | ||
| Protein | 472.7 g | 945% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1717 mg | 132% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 7242 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
