>From the Kraft Foods website...

~~~~~

Roast Pork Tenderloin Supper

Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings

2 pork tenderloins (1-1/2 lb.) 
1/4 cup GREY POUPON Dijon Mustard 
2 tsp. dried thyme leaves 
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 
1/2 cup fat-free reduced-sodium chicken broth 
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than 
Cream Cheese, cubed 
1 lb. fresh green beans (about 3 cups), steamed 


PREHEAT oven to 400ºF. 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. Combine mustard and thyme; spread evenly onto meat. 
BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; 
tent with foil.. Let stand 5 min. Meanwhile, prepare stuffing as directed on 
package, reducing the spread to 1 Tbsp. 
ADD broth to same skillet. Bring to boil on high heat. Reduce heat to 
medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is 
completely melted and mixture is well blended, stirring constantly. 
CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along 
with the stuffing and beans.



 
~~~~~~~~~~
 
Rhonda G in Missouri
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/awesomeswapsandmore/?yguid=301586139
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/?yguid=301586139
 
All are looking for new members!!!


       
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