Roast Pork Tenderloin Supper

Name: Roast Pork Tenderloin Supper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
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 might be just the main course you are searching for. This recipe makes 6 servings with 279 calories, 22g of protein, and 9g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have philadelphia neufchatel cheese, chicken broth, beans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oven to 400F.

Equipment you will use

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.

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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 great choices 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. You could try Alta Vista Classic Malbec. Reviewers quite like it with a 5 out of 5 star rating and a price of about 13 dollars per bottle.