Pork Medallions With Cranberry Stuffing

Adapted from Kraft Food and Family

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  pork tenderloin (about 1.5 lbs.)
• 1⁄4 cup  sun-dried tomato dressing
• 1  tablespoon Dijon mustard
• 1 (6 ounce) package  seasoned stuffing mix (for Chicken)
• 1⁄3 cup dried cranberries
• 1  tablespoon butter or 1  tablespoon margarine
•  water (to prepare stuffing mix)

Directions

1. CUT each tenderloin crosswise into 6 slices.
2. Pound meat slices, cut-sides up, with meat mallet to 1/2-inch thickness. Add to large nonstick skillet sprayed with cooking spray. Cook on medium-high heat 3 minute on each side or until browned on both sides. Reduce heat to low.
3. COMBINE dressing and mustard; pour over meat. Continue cooking 3 minute on each side or until meat is cooked through and sauce is thickened.
4. Meanwhile, prepare stuffing as directed on package, but reduce butter or margarine to 1 tablespoons and add cranberries to the water along with the stuffing mix.
5. SPOON stuffing onto serving plates. Add meat; drizzle with sauce.