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

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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.

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sandraelaine01

posted:10/26/2009

JUST TRY IT....SOOO GOOD MY WHOLE FAMILY LOVED IT..EVEN BETTER FOR LEFTOVERS!!!!!!

a cook

posted:10/11/2009

Wouldn't make this again! Thyme is WAY over powering. Cream cheese to tangy. Ruined the tenderloin.

alulu48

posted:7/12/2009

I was amazedthe flavors mixed together well, I used aspperags instead of gr.beans I even put the cream chesse sauce over the veggie the kids at it up will cook this again

glenyce

posted:5/14/2009

The cooking time maybe a lot longer depending on how thick your tenderloin is. Mine took about 45 minutes for the thermometer to reach 160.

n2mark

posted:4/25/2009

Whenever I have guests for dinner - they ask me to make this pork tenderloin that I served them before. The pork is tasty and moist and the sauce has a fresh and healthy taste. I am planning a dinner party for twenty people and plan to serve this too. I don't serve it with dressing or beans though. Sides are crash potatoes, roasted asparagus, lettuce fruit salad and a variety of warm breads. I plan to triple the recipe as I will serve something else like chicken or salmon. I do hope tripling the recipe will be just as good. This recipe deserves 5 stars

esinger02

posted:4/21/2009

I added a squirt of lemon juice to the dijon mustard, thyme mixture.

dana.farmer

posted:4/16/2009

This is the BEST tenderloin you will ever eat. It's awesome. Must try it.

tinktig08

posted:4/3/2009

Awesome! My husband and I love this recipe. The tenderloin ends up being the most tender and juicy pork tenderloin you will ever eat. I make this all the time now.

a cook

posted:3/16/2009

My sauce was came out to thick, other than that, I liked the recipe.

a cook

posted:3/1/2009

My family loves this recipe. My college age son requests it when he comes home. It's a keeper!