INGREDIENTS
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1 pork tenderloin (about 1 lb)
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2 oz Deli smoked Gouda (or Gruyère) cheese, shredded
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper, divided
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1 tablespoon canola oil
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1/2 cup chicken broth (or stock)
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8 oz presliced mushrooms
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1/2 cup whipped cream cheese
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1 teaspoon Dijon mustard
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1/2 cup presliced green onions