INGREDIENTS
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2 teaspoons black pepper
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1 teaspoon dried rosemary
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3/4 teaspoon salt
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1 garlic clove, minced
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1 tablespoon olive oil, divided
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1 (1-pound) pork tenderloin, trimmed
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1 (14-ounce) can less-sodium beef broth
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1/4 cup dry sherry
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1 tablespoon tomato paste
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6 (2-ounce) French bread rolls
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Lettuce leaves (optional)