Pork Tenderloin with Calvados Sauce

• 2 pork tenderloins (2 lb./900 g)
• 1 pouch Shake'N Bake Original Coating Mix
• 1 Tbsp. butter
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 red apple, sliced
• 1 cup sliced fresh mushrooms
• 3/4 cup 25%-less-sodium chicken broth
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 Tbsp. Calvados (apple brandy)

1. Heat oven to 400 degrees F.
2. Coat meat with coating mix; place in shallow foil-lined pan.
3. Bake 30 min.
4. or until done (160 degrees F).
5. Meanwhile, melt butter in medium saucepan on medium heat.
6. Add onions, apples and mushrooms; cook 4 to 5 min or until tender, stirring occasionally.
7. Add broth and cream cheese; cook 2 min.
8. or until cream cheese is melted and sauce is well blended, stirring frequently.
9. Stir in Calvados.
10. Slice meat.
11. Serve with sauce.

pork, butter, onion, red apple, mushrooms, cream cheese, calvados

Taken from www.kraftrecipes.com/recipes/pork-tenderloin-calvados-sauce-85104.aspx (may not work)