Roasted Pork Tenderloin Supper
45 Min(s)
20 Min(s) Prep
25 Min(s) Cook
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.
What You Need
Select All
6 servings
Original recipe yields 6 servings
2 pork tenderloins (1-1/2 lb.)
2 tsp. dried thyme leaves
1/2 cup fat-free reduced-sodium chicken broth
1 pound fresh green beans, trimmed, steamed
1 tablespoon margarine
water
Let's Make It
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.
Kitchen Tips
Tip 1
Note
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.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4.5g
23%
Trans Fat 0.5g
Cholesterol 75mg
25%
Sodium 1050mg
46%
Total Carbohydrates 34g
12%
Dietary Fiber 3g
11%
Sugars 6g
12%
Protein 29g
58%
Vitamin A
10%
Vitamin C
8%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Tags
beans
broth
chicken broth or bouillon
cream cheese
cream cheese-reduced fat
dijon mustard
green beans
GREY POUPON Mustard
margarine
meat
mustard
Neufchatel cheese
PHILADELPHIA Cream Cheese
PHILADELPHIA Neufchatel Cheese
PHILADELPHIA Reduced Fat
pork
pork tenderloin
STOVE TOP Stuffing Mix
stuffing mix
thyme
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