Tuscan Pork Stir-Fry

Tuscan Pork Stir-Fry

20

"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

servings 268 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

  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.

Footnotes

  • TIP
  • To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.
  • profile image

Your rating

Cancel
Submit

Reviews

20
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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, bu...

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...