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Pork Medallions with Cranberry Stuffing

Pork Medallions with Cranberry Stuffing recipe
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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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