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Pork Loin over Currant Almond Stuffing

1 1/3 cups water
1 (6-ounce) package stuffing mix
1/2 cup currants
1/4 cup sherry
1/4 cup slivered almonds
1 teaspoon ground cinnamon
1 teaspoon crushed dried parsley
1/2 teaspoon garlic powder
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
3 pounds pork loin, sliced 1/2-inch thick
2 tablespoons vegetable oil

1. Bring water to a boil in a large saucepan. Stir in stuffing mix, currants, sherry, almonds, cinnamon, parsley and garlic powder. Simmer for 2 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Meanwhile combine flour, salt and pepper in a shallow dish. Dredge pork in flour until evenly coated.
3. Heat a large skillet over medium-high heat. Add oil and heat until hot, but not smoking. Add pork to skillet and brown on both sides, until thoroughly cooked. Serve immediately with prepared stuffing.

Makes 8 servings.