Pork Medallions With Cranberry Stuffing
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 (1 lb) pork tenderloin
- 1⁄4 cup sun-dried tomato vinaigrette dressing
- 1 tablespoon Dijon mustard
- 1 (6 ounce) package chicken flavor stuffing mix
- 1⁄3 cup dried cranberries
directions
- Cut each tenderloin crosswise into 6 slices. Pound meat slices with meat mallet to 1/2" thickness. Spray a non-stick skillet with cooking spray and cook medallions on medium-high heat 3 minutes per side or until browned on both sides. Reduce heat to low.
- Combine the dressing and mustard and pour over the meat. Continue cooking until meat is cook through and sauce is thickened, stirring occasionally.
- Prepare stuffing as directed on package, adding cranberries to boiling water.
- Spoon stuffing onto serving plates. Add meat, drizzle with sauce.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>