The quintessential 'au jus' sandwich has been aced by this pork tenderloin version, laced with sautéed mushrooms. Serve with German potato salad.

Pork and Mushroom au Jus Sandwiches

1/2 pork tenderloin, about 1/2 pound, sliced in half

8 mushrooms, thinly sliced
1 tablespoon butter
1/4 cup beef bouillon (from dried granules)
2 crusty French rolls
2 green onions, sliced

1. 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.
2. 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.
3. Turn heat to high and sauté mushrooms, stirring, until mushrooms are tender and liquid has evaporated. Stir beef bouillon into skillet; cook and stir until liquid is reduced by about half.
4. Place tenderloin on rolls, top with mushrooms and pan juices and garnish with green onion.

Serves 2.

Recipe provided courtesy of Pork, The Other White Meat.