Tuscan Pork Stir-Fry Recipe - Allrecipes.com
Tuscan Pork Stir-Fry Recipe

Tuscan Pork Stir-Fry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2007

I really enjoyed it though it didn't come out as it should have. There is too much liquid in this in order for it to be a stir fry. You would probably need to add another tsp of cornstarch to thicken the sauce but also saute the vegetables to reduce the liquid (esp. from the frozen green beans). The can of diced tomatoes turned this more into a stew and so I decided to just go that route and added a full can (I had gotten the 28 oz. can) to the fry. Even though this shouldn't be a soup, it tastes delicious as such. It's so hearty and filling with all the vegetables and the liquid from the tomatoes, one serving will fill you up, there's no need for bread. Next time, I will probably add 3 cloves of garlic while cooking the pork. This would be a great hearty winter soup/stew.

Most Helpful Critical Review
Mar 15, 2010

I thought it was okay, but it was missing something. My 12 year old gobbled it down, but my husband thought it was bland. I followed another's advise and boiled some orzo which I thought was a great idea.


25 Ratings

Aug 24, 2009

Yum! One of my most favorite combinations in all the world is green beans and tomatoes. This recipe adds a couple more of my favorite things and rocks my face off. I'm not a huge polenta fan, but my guy loves it so I pan-fried it and served it on the side of the "stir-fry" (though I did taste it and it went very well with this). The brand of petite diced garlic tomatoes I got had a thickish liquid, so I only added half the cornstarch called for and it was perfect. I imagine regular diced tomatoes are juicy enough to use the full amount. Thanks for the recipe - excellent! :)

Jan 20, 2010

This was very good. I subbed chicken for pork (I don’t really like pork and I didn’t want that to affect my opinion of the recipe). It was very tasty and came together very easily—and was kind of fun to make! I think when I make it again I might add a little milk to the sauce to make it a little different and creamy, but it’s not necessary. The polenta was a good touch and very tasty! I tried it with both parmigiana and mozzarella and I think I like the mozzarella a little bit more. The leftovers were just as good, if not better the next day. Great recipe!

Sep 15, 2008

I loved this dish! There were so many frsh flavors and textures. I served it over balsamic brown rice. Delish!

May 12, 2008

Fabulous! Other than using more veggies than called for I didn't change a thing and it was delicious. I wasn't too sure about the polenta, having never used it before, but it was good. It took three Kroger employees to find it for me, and I live in the southwest! Will definitely make again.

Aug 02, 2011

This is really good, my son & DH liked it more than I did. I felt it lacked a little flavor but they really liked the flavor. So I would have given it 4 stars, but since they both really liked it, and because it was a great weeknight meal, I'll give it 5 stars :) I followed the recipe very closely, the only change I made was to serve it over whole wheat pasta instead of polenta.

Sep 27, 2011

This was very good I served the polenta on the side.


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 713 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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