Stuffed Pork with Sherry-Mushroom Sauce

• 1/2 pkg. (1/2 of 120-g pkg.) Stove Top Stuffing Mix for Chicken
• 1/2 cup hot water
• 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1/2 lb. (225 g) fresh mushrooms, finely chopped
• 1/3 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1 tsp. chopped fresh thyme
• 1 boneless pork loin centre chop (1/2 lb./225 g), butterflied, pounded to 1/4-inch thickness
• 2 Tbsp. dry sherry
• 1 cup 25%-less-sodium chicken broth
• 1/4 cup Philadelphia Cream Cheese Product
• 1 Tbsp. chopped fresh parsley

1. Combine stuffing mix and water in medium bowl; set aside.
2. Heat 1 Tbsp.
3. dressing in large nonstick skillet on medium heat.
4. Add vegetables and thyme; cook and stir 8 to 10 min.
5. or until mushroom liquid is cooked off.
6. Remove vegetable mixture from skillet; mix 1/4 cup with stuffing.
7. Spoon stuffing mixture down one long side of meat; roll up tightly, starting at stuffing-covered side.
8. Secure with toothpicks.
9. Add to skillet with remaining dressing; cover.
10. Cook on medium heat 8 min., then cook on medium-low heat 7 min.
11. or until meat is done and evenly browned, turning occasionally.
12. Transfer to cutting board.
13. Tent with foil.
14. Wipe skillet with paper towels.
15. Return remaining vegetable mixture to skillet.
16. Add sherry; stir.
17. Cook on medium-high heat 2 min.
18. or until sherry is cooked off, stirring frequently.
19. Stir in broth; bring to boil.
20. Cook 2 to 3 min.
21. or until reduced by half, stirring occasionally.
22. Whisk in cream cheese product; cook and stir on low heat 2 min.
23. or until melted.
24. (Do not boil.)
25. Stir in parsley.
26. Slice meat.
27. Serve topped with sauce.

chicken, water, olive oil, fresh mushrooms, onions, thyme, pork loin centre chop, sherry, philadelphia cream cheese, parsley

Taken from www.kraftrecipes.com/recipes/stuffed-pork-sherry-mushroom-sauce-137695.aspx (may not work)