Recipe: Tuscan Pork Stir-Fry with Polenta (using tomatoes, green beans and mushrooms)

TUSCAN PORK STIR-FRY

"Inspired by the fresh, simple ingredients of Tuscany, this quick-to-prepare dish uses Italian-styled tomatoes, seasoned with basil, for a light sauce that complements the subtle flavor of pork tenderloin."

1 pound pork tenderloin, cut crosswise into 1/4-inch slices*
1 tablespoon olive oil
2 cups frozen cut Italian green beans, thawed
1 tablespoon olive oil
1 small white onion, cut into 1/2-inch-wide wedges and separated
6 ounces sliced cremini OR sliced portabella mushrooms, halved
1 (14 1/2 oz) can diced tomatoes with basil, garlic and oregano
2 teaspoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1 (16 oz) tube refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered
2 tablespoons shredded Asiago cheese

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.

*TIP: To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.

Servings: 4-5
Source: National Pork Board