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
- 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 bouillon 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.
Serves 2.
Wine suggestion: Serve
with a chilled Riesling, Chenin Blanc or Viognier; if you prefer
a red, try simple Gamay Beaujolais.
Nutrition Facts
Calories 350 calories
Protein 31 grams
Fat 12 grams
Sodium 780 milligrams
Cholesterol 90 milligrams
Saturated Fat 6 grams
Carbohydrates 31 grams
Recipe provided courtesy
of Pork, The Other White Meat.
