Saturday, April 24, 2010

Friday - Roast Pork Tenderloin Supper 4/30


What You Need!
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

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

No comments:

Post a Comment