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Roast Pork Tenderloin Supper

Roast Pork Tenderloin Supper recipe
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
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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.
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!
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
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!
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".
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!
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.
posted:
9/29/2007
My hub and I thought the pork was too "mustard-y". Will not make again.
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.
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.
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