Pork Loin French Dip Sandwiches With Jus

For the jus:
1 T. olive oil
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. carrot, chopped
1 T. tomato paste
2 c. chicken broth
2 c. beef broth
1 bay leaf
salt and pepper to taste

For the pork:
1 T. kosher salt
2 t. ground black pepper
2 t. garlic powder
2 1/2 lb. boneless pork loin roast, trimmed, halved lengthwise
4 hoagie rolls, split

Directions:
Preheat grill to med-high.
Saute in olive oil, onion, celery and carrots for the jus in a saucepan. Cook until slightly softened, 3-4 minutes, then stir in tomato paste. Saute 1 minute, add broth and bay leaf, and bring to a boil. Reduce heat to medium and simmer until reduced by half, about 15 minutes. Strain jus, season, and keep warm.
Combine seasoning for the pork, then rub them onto the roast. Grill pork, covered with a foil pan to help speed cooking. Turn roast every 10 minutes, cooking until it has browned and reached and internal temperature of 150, about 20 minutes. Remove roast from grill, and tent with foil, and let rest at least 5 minutes before slicing.
Toast rolls on grill while the pork rests; transfer jus to a shallow dish.
Serve by staking pork slices on each sandwich with jus on the side for dipping.

Makes 4 sandwiches. Total time 30 minutes.

Verdict:
I love these sandwiches. We had them when Laney was blessed for our luncheon meal. I like that the jus doesn't taste processed. When I make these now I normally use the already seasoned pork loin from Costco and just cook it in the oven.