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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin (cut into strips)
- 1 Tbsp. olive oil
- 2 cups green beans (Italian, frozen, cut, thawed)
- 1 white onion (small, cut into 1/2-wide wedges and separated)
- 6 oz. cremini mushrooms (sliced OR sliced portabella mushrooms, halved)
- 14.5 oz. diced tomatoes (with basil, garlic and oregano)
- 2 tsp. cornstarch
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- 16 oz. polenta (tube refrigerated plain-flavored, cut into 1/2-inch slices and quartered)
- 2 Tbsp. Parmesan cheese (shredded)
- 1 Tbsp. olive oil
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Directions
- 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.
- 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.
- 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.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium770mg32% |
| Potassium1360mg39% |
| Protein31g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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