Entrée

Roast Pork Tenderloin Supper

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prep time

20 min

total time

45 min

makes

4 servings, 1/4 recipe (272 g) each

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photo by:

kraft

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What You Need

1 pork tenderloin (1 lb./450 g)

1/4 cup Dijon mustard

2 tsp. dried thyme leaves

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

1/2 cup 25%-less-sodium chicken broth

125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed

2 cups fresh green beans, 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. Transfer meat to 13x9-inch baking dish, reserving drippings in skillet. Mix mustard and thyme; spread onto meat.

BAKE 20 to 25 min. or until done (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing margarine to 1 Tbsp.

ADD broth to same skillet. Bring to boil on high heat. Add cream cheese spread; cook on medium-low heat 2 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.

CUT meat into thin slices. Serve topped with cream cheese sauce along with the stuffing and beans.

kraft kitchens tips

Note

If you purchased the broth in a 900-mL pkg., store remaining broth in refrigerator up to 1 week. Or, if you purchased a 10-fl oz/284-mL can, pour the remaining broth into a glass container; store in refrigerator up to 1 week.

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rating

Delicious, but instead of the cheese sauce when making it a second time I used condensed mushroom soup with tossed lightly fried sliced mushrooms it just gave it another variation and was loved by my guests.
posted by a cook | on 12/19/2012

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I found the mustard overpowering. And the stovetop stuffing I found too salty.
posted by shorty_spice | on 10/23/2012

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Delicious! Love that this is a whole meal deal, and its very easy to make. Good for leftovers too. I will definitely serve this again!
posted by nellrose | on 5/28/2012

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My husband & I loved this! I made a slight tweek and used honey dijon mustard instead & it smelled & tasted great! The sauce didn't come out really saucy so I would have added more broth but I didn't have time so I used it more as a dip. WILL MAKE AGAIN FOR SURE!! Super simple :)
posted by yakko80 | on 10/7/2011

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I found the mustard a bit too much with the cream cheese sauce. I would not use the mustard again. The cream cheese sauce was good in moderation but I had to use almost a cup of the chicken broth (I think I made it too soon). Overall it was a good meal.
posted by amjohnson1979 | on 1/27/2011

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Super easy and delicious. I make this quite often.
posted by jennifer.s.maddock | on 12/22/2010

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Stuffing too salty. Cheese sauce with pork tenderloin not too too tasty
posted by a cook | on 11/11/2010

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Delicious...a hit with the entire family, definately will make this one again!!
posted by kokasmom | on 11/11/2010

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love this recipe! can't get any more simple. i do make a few changes... for some reason i never have drippings when i brown the pork, so i catch the drippings in the oven (mixed with the mustard)... and i add that to the sauce. i also don't like thyme so i use 2 tsps of a greek seasoning, and everyone in the house loves it. i use about a quarter of the cream cheese so the sauce isn't so rich.
posted by emlynarski | on 4/18/2010

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This recipe has become my daughters favorite, I like that its quick and can even be prepared on a busy weeknight.
posted by chell123 | on 10/4/2009