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Ingredients
US|METRIC
- 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 cornstarch
- 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
- 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.
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