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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a cook

posted:2/20/2010

This recipe is decent, even company worthy. The mustard adds a good flavor and the meat comes out tender - although I had to cook it for about 40 minutes until it was done. We liked the sauce, but we love cream cheese. I doubled the amount of chicken broth and made the sauce at the very end and it was not too thick. This was a nice change, and I will probably make it again.

Inked_Megs

posted:2/20/2010

I liked this recipe but I had higher expectations of the sauce. If I make it again, I would add something more (I don't even know what yet!) to the cream cheese sauce. It just tasted like cream cheese spread on the pork.

Kenzr85

posted:2/19/2010

We didn't like this recipe at all. I didn't care for the Thyme mixture on top or the cream cheese sauce. It also took about twice as long to bake than what the recipe says.

tootswog

posted:2/2/2010

I thought the pork loin was ok. The sauce was the best part and I had actually been worried the sauce would ruin it.

DeeAnnR01

posted:1/29/2010

This dish is great, my young daughters even liked it. I didn't have the mustard so I used Balsamic Vinegarette dressing instead, it worked great!

limie

posted:1/23/2010

We just didn't like it. The meat didn't have much taste and the sauce was way too cheesy and although we all tried noone put it on their meat.

Tanika25

posted:1/19/2010

Scrumptious. It smelled good from the beginning when I mixed the mustard and thyme. Kids loved it & had seconds. The white sauce was brillant!(straight from my 8yr old)

a cook

posted:1/19/2010

This recipe was very good. I did not add the Thyme since we don't like Thyme, but the cream cheese sauce was awesome and added a wonderful flavor to the meat. I will make this meal again.

nellytapia

posted:1/15/2010

The cream cheese sauce was amazing! I am not a big fan of thyme, but my boyfriend really liked it. I normally do not include stuffing as a regular part of dinner, but it was a nice change. I would recommend this recipe.

Galaxie951

posted:12/29/2009

My boyfriend and I loved this dinner! It was so simple and full of flavor. I immediately forwarded it to my Mom for her to try tonight!