Roast Pork Tenderloin Supper

Name: Roast Pork Tenderloin Supper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: Global
Ingredients: 59 milliliters GREY POUPON Dijon Mustard; 118 milliliters fat-free reduced-sodium chicken broth; 454 grams fresh green beans, trimmed, steamed; 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed; 454 grams pork tenderloins; 170 grams pkg. STOVE TOP Stuffing Mix for Chicken; 2 teaspoons dried thyme leaves

Roast Pork Tenderloin Supper

For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 37 calories. This recipe serves 45. Head to the store and pick up pork tenderloins, chicken broth, beans, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 400F.

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Oven

Heat large nonstick skillet on medium heat.

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Frying Pan

Add meat; cook 5 min. or until browned on all sides, turning occasionally.

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Meat

Remove meat from skillet, reserving meat drippings in skillet; place meat in 13x9-inch baking dish.

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Meat

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Baking Pan

Mix mustard and thyme; spread onto meat.

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Mustard

Spread

Thyme

Meat

Bake 20 to 25 min. or until meat is done (145F).

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Meat

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Oven

Transfer to carving board; tent with foil.

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Aluminum Foil

Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.

Ingredients you will need

Stuffing

Spread

Add broth to same skillet. Bring to boil on high heat.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add Neufchatel; cook on medium-low heat 2 min. or until Neufchatel is completely melted and mixture is blended, stirring constantly.

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Neufchatel

Cut meat into thin slices.

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Meat

Serve topped with Neufchatel sauce along with stuffing and beans.

Ingredients you will need

Neufchatel

Stuffing

Beans

Sauce

Equipment

Ingredients

Servings:

59milliliters

GREY POUPON Dijon Mustard 118milliliters

fat-free reduced-sodium chicken broth 454grams

fresh green beans, trimmed, steamed 113grams

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed 454grams

pork tenderloins 170grams

pkg. STOVE TOP Stuffing Mix for Chicken 2teaspoons

dried thyme leaves

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vina Cobos Bramare Uco Valley Malbec with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.