Tuscan Pork Stir-Fry

Name: Tuscan Pork Stir-Fry
Total time: 2100 s
Yield: 4 servings
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

Pork

13Ingredients

┅Calories

35Minutes

Ingredients

servings:

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

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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.

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