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Tuscan Pork Stir-Fry
Recipe by:
National Pork Board
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.
Ready in 25 mins
Added to favorites by 6 cooks
Ingredients
Serves: 5
- 1 pound pork tenderloin, cut into strips
- 1 tablespoon olive oil
- 2 cups frozen cut Italian green beans, thawed
- 1 tablespoon olive oil
- 1 small white onion, cut into 1/2-inch-wide wedges and separated
- 6 ounces sliced cremini OR sliced portabella mushrooms, halved
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
- 2 teaspoons cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1 (16 ounce) tube refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered
- 2 tablespoons shredded Parmesan cheese
Preparation method
Prep: 10 mins | Cook: 15 mins1.
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.
To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.
Provided by: National Pork Board
Last updated:
Mar 27 2013
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