Roast Pork Tenderloin Supper

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prep time

20 min

total time

45 min

makes

6 servings

photo by:

kraft

recipe by: kraft

What You Need

2 Pork tenderloins (1-1/2 lb.)

1/4 cup GREY POUPON Dijon Mustard

2 tsp. Dried thyme leaves

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup Fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 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.