Pork Tenderloin Poached in a Pork Cream Sauce

Season pork tenderloin with cajun seasoning. Heat oil in dutch oven sear pork on all sides remove to a plate. 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. The internal temperature should be 140 to 145. Remove pork to plate, cover and let rest. Meanwhile increase heat to get the sauce to a boil and reduce to a creamy sauce.Whisk in romano cheese.

Slice pork into 1/2 inch slices add sauce garnish with green onions and a sprinkle of roman cheese.

Serve this with mashed potatos, rice or pasta for all the wonderful sauce!