The quintessential “au jus” sandwich has been aced by this pork tenderloin version, laced with sautéed mushrooms. Serve with German potato salad.
- 1/2 pound pork tenderloin (sliced in half)
- 8 mushrooms (thinly sliced)
- 1 tablespoon butter
- 1/4 cup beef bouillon granules
- 2 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 7-8 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.