Grilled Pork Loin French Dip Au Jus

By lorik

Ingredients

• FOR THE JUS, SAUTÉ:
• 1/2 cup each chopped onion, celery, and carrot
• 1 Tbsp. olive oil
• 1 Tbsp. tomato paste
• 2 cups each low-sodium chicken and beef broth
• 1 dried bay leaf
• Salt and black pepper to taste
• FOR THE PORK, COMBINE:
• 1 Tbsp. kosher salt
• 2 tsp. ground black pepper
• 2 tsp. garlic powder
• 2 1/2 lb. boneless pork loin roast, trimmed, halved lengthwise
• 4 hoagie rolls, split

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the jus, sauté onion, celery, and carrot in oil in a saucepan over medium-high heat. Cook until slightly softened, 3–4 minutes, stir in tomato paste and sauté 1 minute. Add broth and bay leaf; bring to a boil, reduce heat to medium and simmer until reduced by half, about 15 minutes. Strain, season with salt and pepper, and keep warm.

For the pork, combine 1 Tbsp. salt, 2 tsp. pepper, and garlic powder. Rub spice mixture onto pork roast. Grill pork, covered, until it has browned and an instant-read thermometer inserted in center registers 150°, about 20 minutes, turning halfway through. Remove roast from grill, tent with foil, and let rest 5 minutes before slicing.

Toast rolls on grill while the pork rests; transfer jus to a shallow dish. Dip pork slices and cut sides of rolls in jus.

To serve, stack pork slices on each sandwich and serve jus on the side for dipping.

Per sandwich: 757 cal; 33g total fat (7g sat); 181mg chol; 2000mg sodium; 40g carb; 4g fiber; 72g protein