This sandwich is all about the jus. A generous dunk in rich, rosemary-infused broth transforms this 'wich from great to legendary. Juicy pork tenderloin ups the ante even further! Oh, and parsnip fries are totally cooler than French fries.Trust us.
Vegetable Broth Concentrate
Preheat your oven to 400°F. (To bake the parsnips.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Thinly slice the garlic. Strip and finely chop 2 tsp (double for 4 people) rosemary leaves off the sprigs. Cut the broccolini in half. Cut the baguette in half, crosswise, then lengthwise (to make two sandwiches!)
Roast the parsnip: On a baking sheet, toss the parsnip with a drizzle of oil, half the rosemary and a pinch of salt and pepper. Roast in the centre of oven, stirring halfway through, until golden brown and crispy, 20-25 min.
Meanwhile, season the pork tenderloin with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the pork. Sear the pork until browned on all sides, 1-2 min per side. Transfer the pork to a plate.
Reduce the heat to medium. Add the onion and the garlic to the pan. Cook, stirring often, until onions are soft, 4-5 min.
Make the braising liquid: Add the broth concentrate(s), dried oregano, remaining rosemary and 1 cup water (double for 4 people) to the pan. Add the pork tenderloin and broccolini. Cover the pan and simmer for 5 min. Flip the pork over, and continue cooking until pork is cooked through, 5-6 more min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer the pork and broccolini to a plate.
Make the jus: Meanwhile, boil the braising liquid in the pan over high until reduced by half, 2-3 min.
Finish and serve: Slice the pork into 1/4-inch slices. Build the sandwiches by layering the broccolini and braised pork on each baguette bottom, then drizzle with the onion gravy. Serve with parsnip fries and extra jus for dipping. Enjoy!