Roasted Pork Tenderloin Supper

Serving Size: 6
Prep Time:
Total Time:


  • 2 pork tenderloins (1-1/2 lb.)
  • 0.25 cup GREY POUPON Dijon mustard
  • 2 tsp dried thyme leaves
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 0.5 cup fat-free reduced-sodium chicken broth
  • 4 Ounce (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel cheese, cubed
  • 1 Pound fresh green beans, trimmed, steamed


  1. Heat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Cut meat into thin slices. Serve topped with Neufchatel sauce along with stuffing and beans.

Kraft Kitchens Tips
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.