Recipe

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• 2 pork tenderloin (about 1.5 lbs.)
• 1/4 cup sun-dried tomato dressing
• 1 tbsp dijon mustard
• 1 (6 oz) package seasoned stuffing mix (for chicken )
• 1/3 cup dried cranberries
• 1 tbsp butter or 1 tbsp 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.