Easy Pork in Herb & Garlic Sauce

• 1 pork tenderloin (1 lb./450 g)
• 1 pouch Shake'N Bake Pork Coating Mix
• 3 cups whole wheat egg noodles, uncooked
• 1/2 lb. (225 g) fresh asparagus spears
• 2 tsp. canola oil
• 1 cup sliced fresh mushrooms
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 3/4 cup 25%-less-sodium chicken broth

1. Heat oven to 400F.
2. Coat meat with coating mix; place in shallow foil-lined pan.
3. Bake 30 min.
4. or until done (160 degrees F), cooking noodles in boiling water as directed on package for the last 15 min.
5. of the baking time and omitting the salt in the cooking water.
6. Meanwhile, steam asparagus 6 min.
7. or until crisp-tender.
8. While asparagus is cooking, heat oil in medium skillet on medium-high heat.
9. Add mushrooms; cook 5 min., stirring occasionally.
10. Add cream cheese product and broth; cook 2 min.
11. or until cream cheese is melted and sauce is well blended, stirring frequently.
12. Drain noodles and asparagus.
13. Slice meat.
14. Top noodles with meat and sauce.
15. Serve with asparagus.

pork tenderloin, whole wheat egg noodles, canola oil, mushrooms, philadelphia

Taken from www.kraftrecipes.com/recipes/easy-pork-in-herb-garlic-sauce-124897.aspx (may not work)