Pork Medallions With Cranberry Stuffing

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pork tenderloin (about 1.5 lbs.)
  • 14
    cup sun-dried tomato dressing
  • 1
    tablespoon Dijon mustard
  • 1
    (6 ounce) package seasoned stuffing mix (for Chicken)
  • 1
    tablespoon butter or 1 tablespoon margarine
  • water (to prepare stuffing mix)
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DIRECTIONS

  • CUT each tenderloin crosswise into 6 slices.
  • 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.
  • COMBINE dressing and mustard; pour over meat. Continue cooking 3 minute on each side or until meat is cooked through and sauce is thickened.
  • 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.
  • SPOON stuffing onto serving plates. Add meat; drizzle with sauce.
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