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Ingredients - Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce:
- Give of For Pork
- Make ready 1 for whole pork tenderloin, trimmed of excess fat
- Make ready 1/4 pound very thin lean deli pastrami
- Need 1 tablespoon for my creamy mustard sauce, found in my profile and in search for my recipe
- Get of For Sauce
- Need 1/2 tablespoon butter
- Require 1 cup for heavy cream
- Require 4 tablespoons for marscapone cheese
- Require 1 teaspoon of fresh lemon juice
- Provide 1/2 teaspoon black pepper and salt to taste
- Give 1/4 teaspoon - italian seasomning
- Provide 2 garlic cloves, minced
- Prepare 1/2 cup for fresh grated romano cheese
- Take 1 teaspoon for hot sauce, such as franks red hot
- Provide 1 tablespoon of fresh basil, chopped
- Give 1 tablespoon for fresh parsley, chopped
Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce making:
- Preheat oven to 425. Line a baking pan with foil, spray foil well with non stick spray
- Place pork tenderloin on a work surface and brush all over with mustard sauce
- Wrap pork with pastrami to cover, as shown below
- Place seam down on prepared pan and roast about 20 to 25 minutes just until a internal temperature reaches 145 to 150. Remove to a platter, cover and let rest 10 to 15 minutes
- Make Sauce
- In a sauce pan combine, butter, garlic, cream, marscapone, lemon, pepper, salt, italian seasoning and hot sauce, bring to a simmer and whisk smooth
- Add the romano cheese and stir until melted. Add green onions, parsly and basil. Serve sauce with pork
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