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.) Cream Cheese, cubed
1 lb. fresh green beans (about 3 cups), steamed
PREHEAT oven to 400ºF. 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 (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 Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.
CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.