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Pork Tenderloin with Calvados Sauce

Pork Tenderloin with Calvados Sauce recipe
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photo by:
kraft
recipe by: kraft

What You Need

2 pork tenderloins (2 lb./900 g)
1 pouch Shake'N Bake Original Coating Mix
1 Tbsp. butter
1 onion, chopped
1 red apple, sliced
1 cup sliced fresh mushrooms
3/4 cup 25%-less-sodium chicken broth
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 Tbsp. Calvados (apple brandy)

Make It

HEAT oven to 400ºF.

COAT meat with coating mix; place in shallow foil-lined pan. Bake 30 min. or until done (160ºF).

MEANWHILE, melt butter in medium saucepan on medium heat. Add onions, apples and mushrooms; cook 4 to 5 min or until tender, stirring occasionally. Add broth and cream cheese; cook 2 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Stir in brandy.

SLICE meat. Serve with sauce.

kraft kitchens tips

Non-Alcoholic Version
Substitute apple juice for the brandy.

nutritional information

K:34960v2ec:85104

most recent review

"Definetely an excellent recipe. I even made extra sause and froze it for later use. "
reviewed by: cook
on: 9/10/2010
 cook

use what's on hand

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