What's Cooking Wednesday - Saucy Pork Medallions

I fell just totally wiped out today. Probably because Abby insisted on being up half the night building forts and rearranging stuffed animals at the end of our bed. I think I must have sent her back to her room about 4 times. I think she may have been on a bit of a sugar high. To keep from having a repeat episode tonight I stashed all her halloween candy with the Christmas presents. That way I can dole it out to her a very little bit at a time. So without further ado here is today's recipe.



Saucy Pork Medallions

1 lrg pork tenderloin
2 tsp vegetable oil
2 cups frozen peas
1 can (10 oz) turkey gravy
1/4 cup Kraft Classic Herb dressing
1 pkg Stove Top stuffing for chicken, prepared as directed on package.

Cut pork into 3/4 inch thick slices.

Heat oil in a large non stick skillet on med-high heat. Brown 5 minutes, turning once. Stir in peas, gravy and dressing; bring to a boil. Reduce heat to med-low. Spoon prepared stuffing around edge of skillet; cover.

Simmer 10 minutes or until stuffing is heated and pork is cooked through.

Recipe Notes; I haven't made pork all that often because I could never seem to cook it without drying the crap out of it. This recipe is not only easy, but also results in very tender pork. The only changes I made was to subsititue the peas for corn. Michael hates, no wait, despises peas in any form. So I knew right away I'd have to make that change. I went with corn just because I had it in the house, but you could use anything else. 4/5