Tuesday, November 29, 2011

Quick Dinners Day 2: Pork Medallions with Cranberry Apple Stuffing

Well today is day 2 of my quick dinner journey. After surviving the day running on coffee, diet coke and Peanut M&M's I pretty much just wanted to stuff my face with whatever was in arms reach, not cook a meal. Why do I eat so little throughout the day you may ask. The answer to that question is because my daily lunch breaks consist of me driving to my sons daycare (baby school as I like to call it) and feeding him. Then I run any errands I have on my list or grocery shopping. I am generally left with about 15 minutes to eat. Usually it is trail mix, nuts, or in starving desperate times a cheeseburger. Today Little E was being too cute and I had trouble I hung out in his classroom for my entire lunch. So I snuck candy at my desk. It was the best tasting candy I ever had! By the time I got home I was so geeked out on all the sugar that I was like a tornado running through my house. I was hapy that this recipe seemed more simple than yesterday because I was impatient and famished. I was pretty pleased with the outcome!

Day 2: Pork Medallions with Cranberry Apple Stuffing

2 pork tenderloins (1-1/2 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/3 cup dried cranberries
1 apple (I used Macintosh) cored peeled and chopped

Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides. Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries and chopped apple to water along with stuffing mix. Spoon stuffing onto serving plates. Add meat; top with sauce.

The Verdict: Not too shabby! I was unsure about the mustard based sauce for the pork mixed with the sweetness of the stuffing but I was surprised with how well they went together. I served it along some steamed asparagus and liked that pairing. I think my husband would have liked some bread (hello...stuffing?) but he did comment that this recipe was a keeper. I give this recipe a B+/A-.

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