Side Pannel
Pork Tenderloin with Neufchatel Cheese Sauce
Pork Tenderloin with Neufchatel Cheese Sauce
- Recipe Submitted by Gelatin on 04/19/2014
Category: Main Dish, Cheese, Pork, Sauces
Ingredients List
- 1 lb pork tenderloin
- 1/4 cup Dijon Mustard
- 2 tsp dried thyme
- 1/2 cup chicken broth
- 4 oz Neufchatel cheese, cubed
Directions
1. Preheat oven to 400Ëš
2. Heat a large skillet on medium heat with 1 Tbsp of Canola oil or olive oil.
3. Add the pork tenderloin and brown on all sides, approximately 5 minutes.
4. Remove the meat and place in a 13 x 9 baking dish.
5. Combine the Dijon mustard and thyme. Rub all over the pork tenderloin.
6. Bake 20-25 minutes or until the internal temperature reaches 160Ëš. In my oven, this takes about double the time.
7. Remove the pork tenderloin and place on a plate. Tent with foil and let rest.
8. Take the skillet you browned the pork in, place back on medium high heat.
9. Add the chicken broth and de-glaze the pan. Bring to a boil.
10. Reduce the heat to medium-low and add the cheese. Cook until cheese is melted and sauce is creamy. Season to taste with salt/pepper.
11. Cut pork tenderloin in to thin slices and serve topped with cheese sauce. (I would go lightly on the cheese sauce until you try the flavors together. I find it a tad much if you drown the pork in it. I prefer to dip my pork in to the sauce).
2. Heat a large skillet on medium heat with 1 Tbsp of Canola oil or olive oil.
3. Add the pork tenderloin and brown on all sides, approximately 5 minutes.
4. Remove the meat and place in a 13 x 9 baking dish.
5. Combine the Dijon mustard and thyme. Rub all over the pork tenderloin.
6. Bake 20-25 minutes or until the internal temperature reaches 160Ëš. In my oven, this takes about double the time.
7. Remove the pork tenderloin and place on a plate. Tent with foil and let rest.
8. Take the skillet you browned the pork in, place back on medium high heat.
9. Add the chicken broth and de-glaze the pan. Bring to a boil.
10. Reduce the heat to medium-low and add the cheese. Cook until cheese is melted and sauce is creamy. Season to taste with salt/pepper.
11. Cut pork tenderloin in to thin slices and serve topped with cheese sauce. (I would go lightly on the cheese sauce until you try the flavors together. I find it a tad much if you drown the pork in it. I prefer to dip my pork in to the sauce).
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