pork tenderlon with au jus aka open faced pork tenderloin "french" dip sandwichs..

tgif!! it's friday!! *dancing around doing my snoopy dance*.. don't get me wrong my weeks aren't bad.. i really enjoy my job and love the work we do.. but still it's the WEEEEEKEND!!! we are pretty predicable on weekends.. friday night's are dinner with tina and lo.. usually bww.. we do occasionally go other places but... the mango habanero sauce has all a little bit addicted these days.. it's good on everything!! depending on weather you can find us both saturday and sunday's at the lake.. we are keeping our boat out at the marina this summer so we don't have to hassle with launching it and taking it out of the water in million degree heat.. we will boat around and do boat stuff till about 2:00 then get off the water.. on saturday's we then usually hit up a restaurant in boulder or eat at the lake {they have 2 pretty good restaurants out there}sunday we go home and do whatever chores need to be done around the house and get laundry done and what not for the next work week.. {this is why my posts during the summer are few and far between, i don't cook a whole heck of a lot} now sometimes we totally spice it up.. like this past weekend.. it was rainy and windy.. monsoon like.. we had 60 mile an hour winds on the las vegas strip.. 2 hotels got hit with lightening.. it was c r a z y, so no lake for us.. we actually went and saw a movie.. the heat.. very funny.. thoroughly enjoyed it.. so saturday night we had these pork tenderloin sandwiches.. soo yummy.. i just love pork tenderloin, now if you don't want to have these as sandwiches the pork with the au jus all by itself is pretty darn good too.. maybe serve with mashed taters and green beans.. now your talking.. either way it's good.. and i hope you enjoy it!!

roasted pork tenderloin with au jus aka open faced pork "french" dip sandwich

prep time: 30 minutes {with 3-4 hours of marinating time}
cooking time: 45 minutes
servings: 4 sandwiches

ingredients:

marinade:

1/2 cup olive oil
1/3 cup low sodium soy sauce
1/4 cup red wine vinegar
juice and zest of one lemon
1 tblsp. worcestershire sauce
salt and pepper

1 1-1.5 lb. pork tenderloin
olive oil

au jus:

1/2 cup chicken broth
2 tsp. butter
reserved marinade
salt and pepper

4 fresh sandwich rolls

directions:

for the pork:

in a small mixing bowl combine all marinade ingredients and whisk together.. place your pork tenderloin and the marinade in a ziplock bag and let sit in the fridge for 2-3 hours.. once done marinating preheat the oven to 350 degrees {f}.. in a medium size heavy bottom skillet heat 2 twirls around of olive oil over medium heat.. remove tenderloin from marinade {reserving the marinade} and sear each side for 2-3 minutes.. remove tenderloin from skillet {do not clean the skillet your going to make the au jus in it} and place in a casserole dish with 1/2 the marinade poured over it and cook in the oven for 30-40 minutes.. your looking for an internal temperature of 160 degrees.  remove from oven and  allow to rest 5 minutes before slicing..

for the au jus:

while the meat is in the oven place the skillet you seared the pork in and put it back on the stove over medium/high heat.. add the chicken broth and scrape up all the yummy browned bits from the bottom.. add the marinade and bring to boil and allow to cook for 3-4 minutes.. then add your butter and seasoning.. remove from stove and whisk until butter is melted and the sauce is smooth..

assembly:

slice your roll in half and then slice your tenderloin at an angle.. divide the pork upon the rolls and top each half with the au jus.. pete added a slice of swiss to his..

i didn't want an open faced sandwich so i made myself a little slider and dipped it in the au jus on the side..

enjoy and get cook'n!!