Roast Pork Tenderloin Supper

• 1 pork tenderloin (1 lb./450 g) Safeway 1 lb For $3.99 thru 02/09
• 1/4 cup Dijon mustard
• 2 tsp. dried thyme leaves
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1/2 cup 25%-less-sodium chicken broth
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 2 cups fresh green beans, steamed

1. Heat oven to 400 degrees F.
2. Heat large nonstick skillet on medium heat.
3. Add meat; cook 5 min.
4. or until browned on all sides, turning occasionally.
5. Transfer meat to 13x9-inch baking dish, reserving drippings in skillet.
6. Mix mustard and thyme; spread onto meat.
7. Bake 20 to 25 min.
8. or until done (160 degrees F).
9. Transfer to carving board; tent with foil.
10. Let stand 5 min.
11. Meanwhile, prepare stuffing as directed on package, reducing margarine to 1 Tbsp.
12. Add broth to same skillet.
13. Bring to boil on high heat.
14. Add cream cheese spread; cook on medium-low heat 2 min.
15. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
16. Cut meat into thin slices.
17. Serve topped with cream cheese sauce along with the stuffing and beans.

pork tenderloin, dijon mustard, thyme, lower, cream cheese, fresh green beans

Taken from www.kraftrecipes.com/recipes/roast-pork-tenderloin-supper-107148.aspx (may not work)