Pork Medallions With Cranberry Stuffing

• 2 (1 lb) pork tenderloin
• 14 cup sun-dried tomato vinaigrette dressing
• 1 tablespoon Dijon mustard
• 1 (6 ounce) package chicken flavor stuffing mix
• 13 cup dried cranberries

1. Cut each tenderloin crosswise into 6 slices.
2. Pound meat slices with meat mallet to 1/2" thickness.
3. Spray a non-stick skillet with cooking spray and cook medallions on medium-high heat 3 minutes per side or until browned on both sides.
4. Reduce heat to low.
5. Combine the dressing and mustard and pour over the meat.
6. Continue cooking until meat is cook through and sauce is thickened, stirring occasionally.
7. Prepare stuffing as directed on package, adding cranberries to boiling water.
8. Spoon stuffing onto serving plates.
9. Add meat, drizzle with sauce.

pork tenderloin, tomato vinaigrette, mustard, chicken flavor, cranberries

Taken from www.food.com/recipe/pork-medallions-with-cranberry-stuffing-256231 (may not work)