Tuscan Pork Stir-Fry
Pork
4
13
350
35
Ingredients
- 1 pound pork tenderloin (cut into strips)
- 1 tablespoon olive oil
- 2 cups green beans (Italian, frozen, cut, thawed)
- 1 white onion (small, cut into 1/2-wide wedges and separated)
- 6 ounces cremini mushrooms (sliced OR sliced portabella mushrooms, halved)
- 14 1/2 ounces diced tomatoes (with basil, garlic and oregano)
- 2 teaspoons corn starch
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 16 ounces polenta (tube refrigerated plain-flavored, cut into 1/2-inch slices and quartered)
- 2 tablespoons parmesan cheese (shredded)
- 1 tablespoon olive oil
Directions
- 1Heat 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.
- 2Add 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.
- 3Stir 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
350Calories
Sodium32%DV770mg
Fat26%DV17g
Protein61%DV31g
Carbs10%DV31g
Fiber20%DV5g
PER SERVING *
| Calories350Calories from Fat150 |
| % DAILY VALUE* |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium770mg32% |
| Potassium1360mg39% |
| Protein31g61% |
| Calories from Fat150 |
| % DAILY VALUE* |
| Total Carbohydrate31g10% |
| Dietary Fiber5g20% |
| Sugars8g16% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
