Pork Medallions with Stuffing

• 1-3/4 cups water, divided
• 1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 3 cups baby spinach leaves
• 1/2 cup roasted red peppers, chopped
• 1 Tbsp. oil
• 2 pork tenderloins (1-1/2 lb.), each cut into 6 pieces Safeway 1 lb For $3.99 thru 02/09
• 2 Tbsp. GREY POUPON Dijon Mustard
• 2 oz. PHILADELPHIA Neufchatel Cheese, cubed

1. Bring 1-1/4 cups water and 2 Tbsp.
2. dressing to boil in large skillet on medium-high heat.
3. Stir in stuffing mix, spinach and peppers; cover.
4. Remove from heat.
5. Let stand 5 min.
6. ; stir.
7. Transfer to serving platter; cover to keep warm.
8. Heat oil in same skillet on medium heat.
9. Add meat; cook 12 to 15 min.
10. or until done (145 degrees F) and evenly browned, turning frequently.
11. Let stand 3 min.
12. Place over stuffing; cover.
13. Mix remaining dressing, mustard and water.
14. Add to skillet with Neufchatel; stir.
15. Cook until Neufchatel is completely melted and mixture is well blended, stirring constantly with whisk.
16. Serve over meat.

water, dressing, stove, baby spinach, red peppers, oil, pork, poupon, philadelphia neufchatel cheese

Taken from www.kraftrecipes.com/recipes/pork-medallions-stuffing-149063.aspx (may not work)