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Pork Medallions With Cranberry Stuffing

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“Adapted from Kraft Food and Family”

Ingredients Nutrition

  • 2 pork tenderloin (about 1.5 lbs.)
  • 14 cup sun-dried tomato dressing
  • 1 tablespoon Dijon mustard
  • 1 (6 ounce) package seasoned stuffing mix (for Chicken)
  • 13 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.

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