ROASTED PORK TENDERLOIN SUPPER

Roasted Pork Tenderloin Supper image

Serve up Roasted Pork Tenderloin Supper to satisfy even the pickiest eaters. A roasted pork tenderloin and two sides are topped with a delicious sauce.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 9

Previous Next

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 pound fresh green beans, trimmed, steamed
1 tablespoon margarine
water

Steps:

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.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g