Pork Medallions With Cranberry Stuffing

• 2 pork tenderloin (about 1.5 lbs.)
• 1/4 cup sun-dried tomato dressing
• 1 tablespoon Dijon mustard
• 1 (6 ounce) package seasoned stuffing mix (for Chicken)
• 1/3 cup dried cranberries
• 1 tablespoon butter or 1 tablespoon margarine
• water (to prepare stuffing mix)

1. CUT each tenderloin crosswise into 6 slices.
2. 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 minute on each side or until browned on both sides. Reduce heat to low.
3. COMBINE dressing and mustard; pour over meat. Continue cooking 3 minute on each side or until meat is cooked through and sauce is thickened.
4. Meanwhile, prepare stuffing as directed on package, but reduce butter or margarine to 1 tablespoons and add cranberries to the water along with the stuffing mix.
5. SPOON stuffing onto serving plates. Add meat; drizzle with sauce.

pork tenderloin, tomato dressing, mustard, stuffing mix, cranberries, butter, water

Taken from www.food.com/recipe/pork-medallions-with-cranberry-stuffing-263270 (may not work)