Tuscan Pork Stir-Fry

Tuscan Pork Stir-Fry

National Pork Board 0

"Inspired by the fresh, simple ingredients of Tuscany, this quick-to-prepare dish uses Italian-styled tomatoes, seasoned with basil, for a light sauce that complements the subtle flavor of pork tenderloin."

Ingredients {{adjustedServings}} servings 268 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

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  1. Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
  2. Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
  3. Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.
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  • TIP
  • To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.
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Reviews 20

  1. 25 Ratings


I really enjoyed it though it didn't come out as it should have. There is too much liquid in this in order for it to be a stir fry. You would probably need to add another tsp of cornstarch to thicken the sauce but also saute the vegetables to reduce the liquid (esp. from the frozen green beans). The can of diced tomatoes turned this more into a stew and so I decided to just go that route and added a full can (I had gotten the 28 oz. can) to the fry. Even though this shouldn't be a soup, it tastes delicious as such. It's so hearty and filling with all the vegetables and the liquid from the tomatoes, one serving will fill you up, there's no need for bread. Next time, I will probably add 3 cloves of garlic while cooking the pork. This would be a great hearty winter soup/stew.


Yum! One of my most favorite combinations in all the world is green beans and tomatoes. This recipe adds a couple more of my favorite things and rocks my face off. I'm not a huge polenta fan, but my guy loves it so I pan-fried it and served it on the side of the "stir-fry" (though I did taste it and it went very well with this). The brand of petite diced garlic tomatoes I got had a thickish liquid, so I only added half the cornstarch called for and it was perfect. I imagine regular diced tomatoes are juicy enough to use the full amount. Thanks for the recipe - excellent! :)


This was very good. I subbed chicken for pork (I don’t really like pork and I didn’t want that to affect my opinion of the recipe). It was very tasty and came together very easily—and was kind of fun to make! I think when I make it again I might add a little milk to the sauce to make it a little different and creamy, but it’s not necessary. The polenta was a good touch and very tasty! I tried it with both parmigiana and mozzarella and I think I like the mozzarella a little bit more. The leftovers were just as good, if not better the next day. Great recipe!