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Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce
Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce

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We hope you got benefit from reading it, now let’s go back to roast pork tenderloin wrapped with pastrami and served with a romano / marscapone cream sauce recipe. To cook roast pork tenderloin wrapped with pastrami and served with a romano / marscapone cream sauce you only need 16 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce:
  1. Get For Pork
  2. You need 1 whole pork tenderloin, trimmed of excess fat
  3. Prepare 1/4 pound very thin lean deli pastrami
  4. Get 1 tablespoon my creamy mustard sauce, found in my profile and in search for my recipe
  5. You need For Sauce
  6. You need 1/2 tablespoon butter
  7. You need 1 cup heavy cream
  8. You need 4 tablespoons marscapone cheese
  9. Take 1 teaspoon fresh lemon juice
  10. Provide 1/2 teaspoon black pepper and salt to taste
  11. Prepare 1/4 teaspoon italian seasomning
  12. Provide 2 garlic cloves, minced
  13. Take 1/2 cup fresh grated romano cheese
  14. Get 1 teaspoon hot sauce, such as franks red hot
  15. Prepare 1 tablespoon fresh basil, chopped
  16. Take 1 tablespoon fresh parsley, chopped
Steps to make Roast Pork Tenderloin wrapped with Pastrami and served with a Romano / Marscapone Cream Sauce:
  1. Preheat oven to 425. Line a baking pan with foil, spray foil well with non stick spray
  2. Place pork tenderloin on a work surface and brush all over with mustard sauce
  4. Wrap pork with pastrami to cover, as shown below
  9. 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
  11. Make Sauce
  12. In a sauce pan combine, butter, garlic, cream, marscapone, lemon, pepper, salt, italian seasoning and hot sauce, bring to a simmer and whisk smooth
  13. Add the romano cheese and stir until melted. Add green onions, parsly and basil. Serve sauce with pork

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