Entrée

Pork Medallions with Cranberry Stuffing

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prep time

5 min

total time

20 min

makes

4 servings, 1/4 recipe (221 g) each

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kraft

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What You Need

1 pork tenderloin (1 lb./500 g)

1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing

1 Tbsp. Dijon mustard

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

1/3 cup dried cranberries

Make It

CUT meat crosswise into eight slices. Pound meat slices, cut-side 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. Meanwhile, prepare stuffing as directed on package, reducing margarine to 1 Tbsp. and adding cranberries to the water along with the stuffing mix.

SPOON stuffing onto serving plates. Add meat; drizzle with sauce.

kraft kitchens tips

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing.

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rating

this recipe didn't sound too great at first but I made a few simple changes and we just LOVE it now! Instead of the sun dried tomato dressing we used italian style dressing and since no one in my family likes cranberries, we just didn't include them!! Two tiny changes brought a 2 star recipe way up to 5 star!!! Give it a try! I find the italian sauce goes better with the pork and mustard and really complete the meal!!
posted by a cook | on 11/22/2011

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used this on a pork roast.Didn't care for the sauce too much.But i don't think i cooked thr roast in the sauce long enough.
posted by nancybarnable | on 5/2/2011

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Made this for my picky parents and they loved it!!! I doubled the sauce, marinated the pork for about 1.5 hours then baked the pork right in the sauce until done. Super EASY!!! Stuffing was also yummy and just added some mashed potatoes and toss salad. Already can't wait to have it again :)
posted by laurawalsh | on 11/15/2010

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Very good. Glad I took the advice of other reviewers and doubled the sauce!
posted by jviola | on 8/30/2010

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This was a quick and delicious meal! Doubling the sauce is a must.
posted by lee_anne_ewing | on 3/4/2010

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double the sauce. It is very good and easy to make and the kids ate it also which is important because they can be very fussy with meat.
posted by a cook | on 1/24/2010

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We loved it, definitely a keeper. We felt doubling the sauce would be a benifit.
posted by jimfell | on 12/3/2008

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Husband said this was a definite 'do over'. Meaning it was really good. It needs more sauce so I'll double that next time. The sauce really reduced quickly so I added white wine to extend - great addition. Be sure to really clean your tenderloin of fat and silverskin before slicing. It is not pleasant biting into a tough bit.
posted by a cook | on 11/27/2008

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My husband loved it. It was quick and easy,excellent for a last minute dinner.
posted by torosemary | on 11/27/2008

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Very tasty and easy to make. Used pork chops instead of tenderloin and it was great!
posted by jenniferlarose | on 7/2/2008