Penn Herb Wellness Guide
Tuscan Pork Stir-Fry
Inspired by the fresh, simple taste of Tuscany, this dish's light sauce complements the subtle tenderloin flavor.
Ingredients
- 1 lb pork tenderloin, cut into strips
- 1 Tbs olive oil
- 2 cups Italian green beans, frozen, cut, thawed
- 1 small white onion, cut into 1/2-wide wedges and separated
- 6 oz cremini, sliced or sliced portabella mushrooms, halved
- 1 14 1/2 oz can diced tomatoes, with basil, garlic and oregano
- 2 tsp cornstarch
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1 16 oz tube refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered
- 2 Tbs Parmesan cheese, shredded
- 1 Tbs 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.
Recipe courtesy of the National Pork Board
Cooking Tip: To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.
Nutrition Facts
Calories 371
Calories from Fat 103 (28%)
(18%)Total Fat 11g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(25%)Cholesterol 76mg
(69%)Sodium 1660mg
(17%)Potassium 578mg
Total Carbohydrate 35g
(16%)Dietary Fiber 4g
Sugars 11g
Sugar Alcohols 0g
(62%)Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.