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Description
The quintessential “au jus” sandwich has been aced by this pork tenderloin version, laced with sautéed mushrooms. Serve with German potato salad.
Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. pork tenderloin (sliced in half)
- 8 mushrooms (thinly sliced)
- 1 Tbsp. butter
- 1/4 cup beef bouillon granules
- 2 French rolls
- 2 green onions (sliced)
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Directions
- 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 7-8 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.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium410mg17% |
| Potassium840mg24% |
| Protein31g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C8% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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