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

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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

  1. You need of For Pork.
  2. You need 1 of whole pork tenderloin, trimmed of excess fat.
  3. You need 1/4 pound of very thin lean deli pastrami.
  4. It’s 1 tablespoon of my creamy mustard sauce, found in my profile and in search for my recipe.
  5. Prepare of For Sauce.
  6. Prepare 1/2 tablespoon of butter.
  7. Prepare 1 cup of heavy cream.
  8. Prepare 4 tablespoons of marscapone cheese.
  9. Prepare 1 teaspoon of fresh lemon juice.
  10. You need 1/2 teaspoon of black pepper and salt to taste.
  11. You need 1/4 teaspoon of italian seasomning.
  12. It’s 2 of garlic cloves, minced.
  13. Prepare 1/2 cup of fresh grated romano cheese.
  14. Prepare 1 teaspoon of hot sauce, such as franks red hot.
  15. You need 1 tablespoon of fresh basil, chopped.
  16. You need 1 tablespoon of fresh parsley, chopped.

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

  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.
  3. .
  4. Wrap pork with pastrami to cover, as shown below.
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  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.
  10. .
  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.
  14. .

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