"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pork Medallions with Cranberry Stuffing Recipe

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This recipe for Pork Medallions with Cranberry Stuffing, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins (1-1/2 lb.)
1/4 c. Kraft Sun-Dried Tomato Viniagrette Dressing
1 T. Grey Poupon Dijon Mustard
1 pkg. (6 oz.) Stove Top stuffing mix for chicken
1/3 c. dried cranberries

Directions:
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 min. on each side or until browned on both sides. Reduce heat to low. Combine dressing and mustard; pour over meat. Continue cooking 3 min. on each side or until meat is cooked through and sauce is thickened, stirring occasionally. Meanwhile, prepare stuffing as directed on package, reducing spread to 1 Tbsp. and adding cranberries to the water along with the stuffing mix. Spoon stuffing onto serving plates. Add meat; drizzle with sauce.

 

 

 

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