Pork Medallions with Cranberry Stuffing

This recipe for Pork Medallions with Cranberry Stuffing is a keeper: a company's-coming dish that's actually weeknight-quick to make.

Rated 4.4 from 92 votes

Prep Time

20M

Total Time

20M

Servings

6 servings

2 pork tenderloin s (1-1/2 lb.)

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

1 Tbsp. GREY POUPON Dijon Mustard

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/3 cup dried cranberries

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1. Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.

2. Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.

3. Spoon stuffing onto serving plates. Add meat; top with sauce.

Pork Medallions with Cranberry Stuffing

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Instructions

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