Roast Pork Tenderloin Supper

By Blondie

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.