Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce.
You can have Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce using 16 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce
- Prepare of For Pork.
- You need 1 of whole pork tenderloin, trimmed of excess fat.
- You need 1/4 pound of very thin lean deli pastrami.
- You need 1 tablespoon of my creamy mustard sauce, found in my profile and in search for my recipe.
- It’s of For Sauce.
- It’s 1/2 tablespoon of butter.
- It’s 1 cup of heavy cream.
- It’s 4 tablespoons of marscapone cheese.
- Prepare 1 teaspoon of fresh lemon juice.
- You need 1/2 teaspoon of black pepper and salt to taste.
- You need 1/4 teaspoon of italian seasomning.
- You need 2 of garlic cloves, minced.
- You need 1/2 cup of fresh grated romano cheese.
- Prepare 1 teaspoon of hot sauce, such as franks red hot.
- You need 1 tablespoon of fresh basil, chopped.
- You need 1 tablespoon of fresh parsley, chopped.
Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce instructions
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.
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Wrap pork with pastrami to cover, as shown below.
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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.
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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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