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:2/6/2009

The sauce was alright, but my mom spit out the tenderloin. We had to scrape off all the mustard and thyme.

a cook

posted:1/11/2009

My husband and I both enjoyed this recipe. I'll definitely make it again. I do suggest using a meat thermometer to make sure the meat is cooked thoroughly. I cooked the meat a bit longer than the recipe stated (about 30 minutes).

morando3

posted:1/6/2009

It took about 35-40 minutes for the meat to cook throughly. My family did not like the sauce, although I did. We didn't really like the mustard & thyme rub either. Probably won't make again.

Catwalk5

posted:12/14/2008

This was so good! I doubled the sauce and it was excellent with the pork. We will be having this for dinner again!

ree112

posted:12/3/2008

i didn't like the sauce at all

a cook

posted:11/12/2008

this was a wonderful meal. my family really enjoyed it. what a terrific combo of the dijon and the cream sauce! my son is asking when i'll be making it again.

Squatslot

posted:10/28/2008

I loved the flavor of the dijon mustard and tyme but the pork took an hour to get done. The cheese sauce was surprisingly good. I will make again but on the grill.

lis477

posted:9/22/2008

My husband liked more than I did. Would give it another shot

sweetpeasmommy

posted:9/21/2008

Really Wonderful ~ very tender pork dish! I have made this many times for my family ~ so easy and such a pretty presentation! I double the sauce and usually add a bit more chicken stock to make it a little less thick. I make Uncle Bens Wild Rice to accompany. I lay the rice across the serving plate, slice the pork into a row of medallions over the rice and then drizzle the sauce across the top. Pretty, for a regular weekday meal! Like the other reviewers, I do cook it a bit longer than the recipe indicates.

kristd1

posted:9/15/2008

This recipe was awesome! I used chive and onion cream cheese instead of the regular kind and it was wonderful. Also, I made mashed cauliflour(in place of mashed potatoes) for a healthier spin on the meal. I do agree with some other people,cook the pork a little longer or it won't be done enough