Comida Kraft
Recipe Box

Roast Pork Tenderloin Supper

Roast Pork Tenderloin Supper is rated 3.966666666666667 out of 5 by 90.
Prep Time
20
min.
Total Time
45
min.
Servings

6 servings

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.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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 (145ºF). 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. Add Neufchatel; cook on medium-low heat 2 min. or until Neufchatel is completely melted and mixture is blended, stirring constantly.
  • Cut meat into thin slices. Serve topped with Neufchatel sauce along with stuffing and beans.

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.

Servings

  • 6 servings

Healthy Living

  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

This oh-so-easy, low-calorie dinner features foods from three different food groups, helping you to eat a variety of foods.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 320
Total fat 11g
Saturated fat 4g
Cholesterol 75mg
Sodium 830mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 4g
Protein 29g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Whenever I have guests for dinner - they ask me to make this pork tenderloin that I served them... Whenever I have guests for dinner - they ask me to make this pork tenderloin that I served them before. The pork is tasty and moist and the sauce has a fresh and healthy taste. I am planning a dinner party for twenty people and plan to serve this too. I don't serve it with dressing or beans though. Sides are crash potatoes, roasted asparagus, lettuce fruit salad and a variety of warm breads. I plan to triple the recipe as I will serve something else like chicken or salmon. I do hope tripling the recipe will be just as good. This recipe deserves 5 stars
Date published: 2009-04-25
Rated 5 out of 5 by from Really Wonderful ~ very tender pork dish! 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.
Date published: 2008-01-09
Rated 4 out of 5 by from Easily prepared recipe. 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.
Date published: 2008-03-31
Rated 2 out of 5 by from The sauce was too thick, and not much flavor besides tasting of cream cheese. The sauce was too thick, and not much flavor besides tasting of cream cheese. It was not enough, so I had to add to it. I used a can of cream of mushroom soup made with water. I also had to cook the pork much longer than 25 minutes in the oven to get it done. My kids did eat it, though, so dinner was not a total bust as I feared it would be. I think the recipe as written is only "fair".
Date published: 2007-10-17
Rated 4 out of 5 by from This recipe is decent, even company worthy. 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.
Date published: 2010-02-21
Rated 5 out of 5 by from This recipe was awesome! 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
Date published: 2008-09-15
Rated 4 out of 5 by from I made this recipe for some pretty picky company and they loved it! 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.
Date published: 2008-04-14
Rated 4 out of 5 by from This is a very good recipe, but I too, found the dijon mustard flavor to be a bit strong. 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.
Date published: 2010-10-13
  • 2016-08-27T10:26CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_89
  • loc_en_US, sid_107296, PRD, sort_relevancy
  • clientName_khcrm

K:53651v0:107296

>