Philadelphia Cream Cheese

What's This?
Serving size 6
Prep Time
Total Time


2 pork tenderloins (1-1/2 lb.)¼ cup GREY POUPON Dijon mustard2 tsp dried thyme leaves1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken½ cup fat-free reduced-sodium chicken broth4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel cheese, cubed1 lb fresh green beans, trimmed, steamed


  1. Heat oven to 400ºF.
  2. 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. Mix mustard and thyme; spread onto meat.
  3. Bake 20 to 25 min. or until meat is done (145ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
  4. Add broth to same skillet. Bring to boil on high heat. Add Neufchatel; cook on medium-low heat 2 min. or until Neufchatel is completely melted and mixture is blended, stirring constantly.
  5. Cut meat into thin slices. Serve topped with Neufchatel sauce along with stuffing and beans.

Kraft Kitchens Tips
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 into a glass container; store in refrigerator up to 1 week.


Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 6 Total

  • Calories 320
  • Total Fat 11g
  • Saturated Fat 4g
  • Sodium 830mg
  • Total Carbohydrates 28g
  • Fiber 3g
  • Protein 29g
  • Cholesterol 75mg
  • Sugars 4g
  • Iron 20%
  • Vitamin C 8%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Pork, Vegetable

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