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
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