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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The ingredients are fresh and simple, and the light sauce compliments the subtle flavor of pork tenderloin. Delicious! Ingredients:
1 lb pork tenderloin, cut into strips |
1 tablespoon olive oil |
2 cups frozen cut italian cut green beans, thawed |
1 tablespoon olive oil |
1 small white onion, cut into 1/2-inch-wide wedges and separated |
6 ounces sliced portabella mushrooms, halved |
1 (14 1/2 ounce) 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 ounce) package refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered |
2 tablespoons shredded parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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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