ROSEMARY ROAST PORK SANDWICHES AU JUS
This is an excellent, low-fat, different version of a french dip sandwich from Cooking Light Mag. Be sure and really boil away the sweetness of the sherry and the au jus will come out great! Also, it's very peppery so if you aren't a huge fan of a lot of pepper, then I suggest cutting it down a bit. Hope you enjoy.
Provided by Vitameatavegamin Gi
Categories Lunch/Snacks
Time 35m
Yield 1 sandwich and 1/4 cup au jus, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine the first 4 ingredients in a small bowl; add 1 teaspoon olive oil. Rub evenly over pork. Let stand 15 minutes.
- Heat remaining 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400 degrees for 10 minutes or until a thermometer registers 160 degrees(slightly pink). Remove pork from pan; cut diagonally across grain into 12 slices.
- Return pan to medium-high heat; add broth, scraping pan to loosen any browned bits. Add sherry and tomato paste, stir with a whisk. Bring to a boil. Reduce heat; simmer for 5 minutes.
- Cut French rolls in half horizontally. Place 2 pork slices on bottom half of each roll; top with a lettuce leaf, if desired. Cover with roll tops. Serve with au jus.
Nutrition Facts : Calories 326.5, Fat 8.8, SaturatedFat 2.3, Cholesterol 49.9, Sodium 697.2, Carbohydrate 31.1, Fiber 2.2, Sugar 0.9, Protein 20.7
HOMEMADE ROAST BEEF SANDWICH AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
- For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
- For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
- Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
- Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.
ROSEMARY SHERRY PORK CHOPS
An unbelievably easy and succulent main dish that can be made in one pan. You can substitute the sherry with port wine, if desired. The sauce can also be served as an aromatic gravy over potatoes.
Provided by STACEYO
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, garlic powder, onion powder, parsley and salt and pepper to taste. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
- Heat the oil in a large skillet over medium high heat. Saute the chops in the oil for 4 to 5 minutes per side, or until well browned. Then add the chicken broth, sherry and the rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for 10 minutes.
- Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover, and simmer for 5 more minutes, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Season with salt and pepper to taste.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 12.3 g, Cholesterol 59.4 mg, Fat 19.2 g, Fiber 0.8 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 205.7 mg, Sugar 1.5 g
ROSEMARY PORK ROAST
What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.
Provided by Stacy B.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
- Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg
ROSEMARY PORK ROAST
Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.-
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 346mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
PORK ROAST WITH ROSEMARY SHERRY AU JUS
Steps:
- Equipment: Large roasting pan with a lid Instructions: Heat the olive oil in a roasting pan. Add the meat and brown on all sides. Add the water, sherry, rosemary, salt and pepper. Cover the roasting pan with a lid and place in a preheated 300 degree F oven. Bake the pork loin roast for 4 to 5 hours. When done, place the pork on a platter and cover with foil to keep warm. Skim the fat off the cooking juices. Dissolve the cornstarch in the water and stir into the cooking juice in the roasting pan. Bring the juice to a boil; scrapping the brown bits off the bottom of the roasting pan. Boil for one minute.
ROSEMARY PORK ROAST
From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!!
Provided by MsPia
Categories Pork
Time 1h15m
Yield 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.
- meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.
- Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.
Nutrition Facts : Calories 299.7, Fat 21.1, SaturatedFat 6.7, Cholesterol 76.2, Sodium 193.4, Carbohydrate 0.7, Fiber 0.4, Protein 25.4
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
Steps:
- Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
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ROAST PORK SANDWICHES AU JUS WITH ROSEMARY RECIPE
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5/5 (5)Calories 270 per servingServings 0.25
- Combine first 4 ingredients in a small bowl; add 1 teaspoon oil. Rub over pork. Let stand 15 minutes.
- Heat the remaining 2 teaspoons of oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400° for 10 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Remove pork from pan; cut diagonally across grain into 12 slices.
- Return pan to medium-high heat, and add broth, scraping pan to loosen browned bits. Add sherry and tomato paste; stir with a whisk. Bring to a boil. Reduce heat; simmer 5 minutes.
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