Pork Tenderloin Poached in a Pork Cream Sauce

• 1 whole pork tenderloin
• 2 cup pork stock or broth (if you do not have pork broth subsitute with 1 cup low or no sodium chicken broth and 1 cup low or no sodium beef broth ) If you want to make a pork stock I have a recipe on my profile.
• 1/4 cup dry white wine
• 1 cup heavy cream
• 4 clove minced garlic
• 1 tbsp hot sauce such as franks brand
• 1/2 tsp black pepper and salt to taste
• 2 tbsp grated romano or parmesan cheese
• 1 tsp lemon juice
• 4 sliced green onions
• 1 tbsp olive oil
• 1 tsp cajun seasoning

1. Season pork tenderloin with cajun seasoning.
2. Heat oil in dutch oven sear pork on all sides remove to a plate.
3. In dutch oven deglaze pan with white wine, reducing until almost gone, whisk in broth, cream, hot sauce, garlic and lemon juice, bring to a boil then reduce to a very low simmer, add pork to liquid, cover and poach about 15 minutes ( turning twice ) depending on thickness of pork.
4. The internal temperature should be 140 to 145.
5. Remove pork to plate, cover and let rest.
6. Meanwhile increase heat to get the sauce to a boil and reduce to a creamy sauce.Whisk in romano cheese.
7. Slice pork into 1/2 inch slices add sauce garnish with green onions and a sprinkle of roman cheese.
8. Serve this with mashed potatos, rice or pasta for all the wonderful sauce!

pork tenderloin, pork stock, white wine, heavy cream, garlic, hot sauce, black pepper, parmesan cheese, lemon juice, green onions, olive oil, cajun seasoning

Taken from cookpad.com/us/recipes/358224-pork-tenderloin-poached-in-a-pork-cream-sauce (may not work)