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 Neufchatel Cheese, cubed
1 lb. Fresh Green Beans (about 3 cups), steamed
What to do:
* Preheat oven to 400 degrees. 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 (160 degrees). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reduing the spread to 1 Tbsp.
* 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 think slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans
