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Roast Pork Tenderloin Supper Recipe

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This recipe for Roast Pork Tenderloin Supper, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Holmquist
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Pork Tenderloins (1-1/2 lb.)
2 tsp dried Thyme Leaves
1/2 C fat-free reduced-sodium Chicken Broth
1 lb fresh Green Beans (about 3 cups), steamed
1/4 C GREY POUPON Dijon Mustard
1 pkg (6 oz.) Stuffing Mix for Chicken
4 oz Cream Cheese, cubed

Directions:
Directions:
Preheat oven to 400. 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 (160F). 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 Cream cheese; cook 2 min. or until Cream cheese is completely melted and mixture is well blended, stirring constantly. Cut meat into thin slices. Serve topped with the Cream cheese sauce along with the stuffing and beans.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 Mins

 

 

 

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