This recipe for Pork Medallions with Cranberry Stuffing is a keeper: a company's-coming dish that's actually weeknight-quick to make.
What You Need
Original recipe yields 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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Let's Make It
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.
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.
Spoon stuffing onto serving plates. Add meat; top with sauce.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.