Wednesday, April 25, 2012

Pork Loin French Dips

2 lb pork loin
2 tablespoons dijon mustard
1 teaspoon garlic salt
2 teaspoons ground black pepper

Au Jus
1 cup barbeque sauce  (I used my homemade)
1 cup low sodium beef broth
Crusty French bread for sandwiches
Preheat oven to 350.  Mix mustard and dry seasonings and slather the pork loin.  Roast for 1 hour or until pork reaches 150.  Cover with a foil to keep warm for at least 10 minutes and start warming jus, or cool, cover and chill overnight.  Once cooled, slice very thinly, and mix/warm with the Au Jus.  If using a take and bake loaf, bake at this time.   Cut your bread into sandwich size chunks and cut in half.  Toast or grill bread to make it crispy.   Brush crispy bread with jus, and top with slices of pork.  Serve with cup of jus for dipping.  

Recipe is easily halved.   For busy evening, roast pork the night before, easy prep next day with slicing and warming. 

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