Roast Pork Tenderloin Supper

photo by:kraft

Dress up succulent pork tenderloin with a simple Neufchatel-based sauce for a smart choice that's so tasty, even the pickiest eaters will eat every last bite.

time

prep:

20 min

total:

45 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pork tenderloins (1-1/2 lb.)

1/4

cup GREY POUPON Dijon Mustard

tsp. dried thyme leaves

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2

cup fat-free reduced-sodium chicken broth

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

lb. fresh green beans, trimmed, steamed

Make It

HEAT oven to 400ºF.

HEAT large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet; place meat in 13x9-inch baking dish. Mix mustard and thyme; spread onto meat.

BAKE 20 to 25 min. or until meat is done (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.

ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel; cook 2 min. or until Neufchatel is completely melted and mixture is well blended, stirring constantly.

CUT meat into thin slices. Serve topped with the Neufchatel sauce along with the stuffing and beans.

Kraft Kitchens Tips

Note

If you purchased the broth in a 32-oz. pkg., store remaining broth in refrigerator up to 1 week. Or if you purchased a 14-oz. can, pour the remaining broth into a glass container; store in refrigerator up to 1 week.

Rate recipes, or edit your previous ratings and more. Sign In

Grimes29

posted:11/7/2007

Excellent!!! I have never been a big fan of pork, but this was so tender, juicy and very tasty. I will definitely make it again.

a cook

posted:10/28/2007

The mustard sauce could stand to have less thyme in it, I will make again, but probably with only about 1/2 tsp. of the dried thyme leaves. Also, the sauce does reduce QUICKLY!!!! Overall was a very good dinner!

bookerteen

posted:10/22/2007

I was at a friend for dinner and she made this we loved it she did use a whole cube of cream cheese. She made all the sides plus red skin mashed potatoes . It was great. Great meal for company coming over

Zzzphyr

posted:10/18/2007

This recipe is oh so good! Easy to make but can be elegant enough for company. I followed the recipe exactly and the resulting dinner was to die for! Will be a weekly dinner from now on!

a cook

posted:10/16/2007

The sauce was too thick, and not much flavor besides tasting of cream cheese. It was not enough, so I had to add to it. I used a can of cream of mushroom soup made with water. I also had to cook the pork much longer than 25 minutes in the oven to get it done. My kids did eat it, though, so dinner was not a total bust as I feared it would be. I think the recipe as written is only "fair".

aslology

posted:10/1/2007

My husband and I both loved the whole meal. Can't go wrong with stuffing and green beans, but the pork was flavored well and the sauce on top was great!

a cook

posted:9/30/2007

This is out of this world!!!!!! My husband and son never like to try new recipes......they are strictly traditional meat and potato eaters and they love it! I've passed on this to many family members. It is so much lightly than having gravy with the roast.

chrissy0506

posted:9/29/2007

My hub and I thought the pork was too "mustard-y". Will not make again.

tegantvoort

posted:9/27/2007

This was pretty good. The mustard was pretty strong. I did like the cream sauce but realized it reduces FAST so make it AFTER the roast is out otherwise it gets too thick.

tifanne

posted:9/26/2007

my family just loved this recipe, and i love making roasts(both pork and beef) and am always looking for new and interesting ways to serve them. it was easy to make and yet tasted like i had spent all day slaving away. my family said to put it in the "keeper" pile.