Pork and Mushroom au Jus Sandwiches
The quintessential "au jus" sandwich has been aced by this pork tenderloin version, laced with sautéed mushrooms.
1/2 pork tenderloin, about 1/2 pound, sliced in half
8 mushrooms, thinly sliced
1 tablespoon butter
1/4 cup beef broth (made with bouillon granules or beef base)
2 crusty French rolls
2 green onions, sliced
- Place each tenderloin piece between waxed paper or plastic wrap; gently pound with heel of hand to a thickness of 1/8-inch, season to taste with salt and pepper.
- Melt butter in large nonstick skillet over medium-high heat; brown tenderloin pieces on each side, turning once, for a total of 7 to 8 minutes. Remove from skillet and keep warm.
- Turn heat to high and sauté mushrooms, stirring, until mushrooms are tender and liquid has evaporated. Stir beef broth into skillet; cook and stir until liquid is reduced by about half.
- Place tenderloin on rolls, top with mushrooms and pan juices and garnish with green onion.
Makes 2 servings.
Recipe and photograph provided courtesy of National Pork Board.