Pork Tenderloin Medallions with stuffing

• 1/4 tsp thyme, dried
• 1/4 tsp sage, rubbed
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 lb lean pork tenderloin
• 1 tbsp butter, light
• 1/4 cup onion, chopped
• 1/2 cup carrot, thinly sliced
• 1/2 cup broth (1/2 tsp bouillon dissolved in 1/2 cup water)
• 1 1/2 cups herb-seasoned stuffing mix

1. Combine thyme, sage, salt and pepper.
2. Cut tenderloin into medallions, sprinkle with spice mixture
3. Heat butter in skillet, add medallions, cook until juices run clear.
4. Transfer to serving platter, keep warm.
5. In the pork juices, saute onions and carrots until tender.
6. Add broth and stuffing, heat thoroughly.
7. Spoon over medallions.

thyme, sage, salt, pepper, lean pork tenderloin, butter, onion, carrot, broth

Taken from cookpad.com/us/recipes/493861-pork-tenderloin-medallions-with-stuffing (may not work)