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Pork Tenderloin with creamy sauce ***
Servings: 2
1/2 lb pork tenderloins
2 tbsp cup Dijon mustard
1/4 tsp. dried thyme leaves
1/4 cup reduced-sodium chicken broth
2 oz neufchatel cheese, cubed (cream cheese will work)
+ Preheat oven to 400F.
+ 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.
+ Add broth to same skillet.
+ Bring to boil on high heat.
+ Reduce heat to medium-low.
+ Add neufchatel cheese; cook 2 min or until cheese is completely melted and mixture is well blended, stirring constantly.
+ Cut meat into thin slices.
+ Serve topped with neufchatel cheese sauce.


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Pork_Tenderloin_with_creamy_sauce
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