PREHEAT oven to 400ºF. Heat giant 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 & thyme; spread evenly onto meat.
Ingredients:
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, 1/3 Less Fat than Cream Cheese, cubed
1 lb. fresh green beans (about 3 cups), steamed
Make It!
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 cream cheese; cook 2 min. or until cream cheese is melted & mixture is well blended, stirring constantly.
CUT meat in to narrow slices. Serve topped with the cream cheese sauce along with the stuffing & beans.
Note
If you purchased the broth in a 32-oz. pkg., store remaining broth in refrigerator up to 1 week. Or if you purchased a 14-oz. can, pour the remaining broth in to a glass container; cover & store in refrigerator up to 1 week.
