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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peanut2774

posted:8/14/2008

The Djion was a little strong but toned down perfectly after drizzling the sauce on top. It went great with the stuffing and the roasted red potatoes that I made.

sslabur

posted:5/26/2008

My family loves this recipe!

NPBarker

posted:5/18/2008

This was an easy and very tasty recipe. But instead of using tenderloin I used chicken brest. It's less expencive and you don't have to change your cooking time!

jamiej6780

posted:4/14/2008

I made this recipe for some pretty picky company and they loved it! I've never roasted a pork tenderloin before (I've always used the slow-cooker) and I was pleasantly surprised at how easy it was. The flavor was great, the meat was tender, and I really liked the sauce.

LarryDNJR

posted:3/31/2008

Easily prepared recipe. I would recommend half the Dijon Mustard as also started by sbennet23. With what the recipe called for it almost seemed to overpowering, good, but a bit much. The green beans I think could be better substituted with asparagus. The sauce in my opinion was a good compliment to the pork tenderlion. For this recipe I did use an prepackaged marinated pork tenderloin which added that much more flavor to the meal.

sbennett23

posted:3/26/2008

Overall it was a good recipe. I used thin pork chops instead of tenderloin. I do not recommend the sauce. I served it on the side -- we didn't like it at all. I also used half the dijon mustard and thyme. I would make this recipe again.

jennioj

posted:3/5/2008

My family loved this recipe, it's great for some Winter comfort food!

sjordon

posted:2/28/2008

I thought this recipe was great! The sauce was awesome! I however didn't use the Neufchatel cheese because we didn't have it. I just used light cream cheese and it was delicious!! I highly recommend trying!

a cook

posted:2/23/2008

this was the most awful food i have ever fixed. it was absolutely gross. i will NEVER MAKE this again. i wasted an entire pork tenderloin. i would HIGHLY recommend to anyone, DON'T make this. you will be greatly disappointed.

smharrell

posted:2/6/2008

I will make this recipe again minus the sauce. The sauce was gross and ruined the recipe I thought. My husband did not like the sauce either. The dijon mustard with thyme leaves would have been enough.