Roast Pork Tenderloin Supper

Ingredients

• 0.3 cup grey poupon dijon mustard 
• 0.5 cup chicken broth fat-free reduced-sodium
• 1 lb green beans fresh steamed trimmed
• 4 oz philadelphia neufchatel cheese cubed ()
• 1.5 lb pork tenderloins 
• 6 oz stove top stuffing mix for chicken
• 2 tsp thyme leaves dried

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 400F.
2. Heat large nonstick skillet on medium heat.
3. Add meat; cook 5 min. or until browned on all sides, turning occasionally.
4. Remove meat from skillet, reserving meat drippings in skillet; place meat in 13x9-inch baking dish.
5. Mix mustard and thyme; spread onto meat.
6. Bake 20 to 25 min. or until meat is done (145F).
7. Transfer to carving board; tent with foil.
8. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
9. Add broth to same skillet. Bring to boil on high heat.
10. Add Neufchatel; cook on medium-low heat 2 min. or until Neufchatel is completely melted and mixture is blended, stirring constantly.
11. Cut meat into thin slices.
12. Serve topped with Neufchatel sauce along with stuffing and beans.