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Ingredients Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce:
- Require of For Pork
- Prepare 1 of whole pork tenderloin, trimmed of excess fat
- Give 1/4 pound for very thin lean deli pastrami
- Require 1 tablespoon for my creamy mustard sauce, found in my profile and in search for my recipe
- Make ready of For Sauce
- You need 1/2 tablespoon of butter
- Prepare 1 cup for heavy cream
- Need 4 tablespoons of marscapone cheese
- Need 1 teaspoon fresh lemon juice
- Need 1/2 teaspoon of black pepper and salt to taste
- Need 1/4 teaspoon of italian seasomning
- Provide 2 - garlic cloves, minced
- Make ready 1/2 cup of fresh grated romano cheese
- Give 1 teaspoon for hot sauce, such as franks red hot
- Prepare 1 tablespoon of fresh basil, chopped
- Get 1 tablespoon for fresh parsley, chopped
Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce making process:
- 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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