Main dishes

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:5/4/2013

Superb recipie for sure

Vicrt

posted:10/15/2012

The mustard was much too over powering! Also the sauce was a bit cheesy! Will not be making this again.

BlytheStrub

posted:4/29/2011

Was great! We didn't have stuffing so we did mashed potatoes and broccoli instead - VERY YUMMY!

elupo0325

posted:2/21/2011

This was very good and easy to make

a cook

posted:10/13/2010

This is a very good recipe, but I too, found the dijon mustard flavor to be a bit strong. I bought a pre-seasoned pork tenderloin roast with the flavors I liked and made the sauce per recipe to go with it. It was wonderful! Otherwise, it was an excellent recipe.

perrywink17

posted:10/4/2010

Simple & delicious

cnienow

posted:8/29/2010

This was scrumptious.But I would have melted the cheese in microwave first.Otherwise it takes quite a bit to melt.Will make this a lot to give pork a little kick.Yummy!

trh4581

posted:6/14/2010

I love this recipe. It is super easy and even my toddler will eat it! And I ran out of thyme once and used other spices like red pepper, paprika, and onion salt and garlic powder. It tastes good with anything on it! yum yum

tagy24

posted:5/20/2010

My very picky family LOVED this recipe. We loved the sauce too. I doubled the recipe in everything, but I really didn't need that much sauce. I didn't have thyme leaves, so I used italian seasoning,and it turned out great.

af513

posted:5/5/2010

I loved this recipe. I didn't care for the white sauce, so I left it off, but everything else was awesome. I served with mashed potatoes and steamed broccoli and my boyfriend loved it, I will be making this for my in-laws soon. =)