Tuscan Pork Recipe

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This dish is basically an Italian "stir fry" but has a bit more sauce that a traditional Chinese stir fry would. I use a wok when cooking it.

With all the vegetables in this, it's a one dish meal.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $3.27 view details
  • 1 pound boneless pork loin, cut into thin strips about 1" x 2"
  • 1 tablespoon olive oil
  • 2 large cloves garlic, pressed
  • 2 cups fresh or frozen & thawed cut Italian green beans
  • 1 tablespoon olive oil
  • 1 medium onion, sliced into ½ inch-wide rings, cut into ¼'s and separated
  • ½ lb white mushrooms, sliced
  • 1 can (14.5 ounce) diced tomatoes
  • 2 teaspoons cornstarch in 2 table spoons water
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • black pepper to taste
  • 2 loose packed tablespoons fresh basil or 1½ teaspoon dried
  • 2 teaspoon fresh oregano or ½ teaspoon dried
  • Shredded Parmesan cheese

Directions

  1. Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-4 minutes or just until meat is cooked. Remove pork from skillet and place in a large covered bowl.
  2. Add beans and garlic to skillet; stir-fry on high for 1 minute.
  3. Move beans to the side of the skillet and add 1 tablespoon oil to the skillet. Add onion and mushrooms; stir-fry all vegetables for 3-4 minutes. Place the beans, mushrooms, and onion into the bowl with the pork and cover to keep warm.
  4. Add the tomatoes, sugar, salt, basil, and oregano to the skillet and bring to a boil. Turn down heat to a fast simmer.
  5. Slowly wisk the water into the cornstarch to make a thick liquid. Add a little more water if needed.
  6. Slowly add the cornstarch mixture to the skillet, stirring gently over high heat for 1 minute.
  7. Add the pork and vegetables back into the skillet and cook, stirring gently, for 1 more minute.
  8. Transfer to a serving bowl, sprinkle with Parmesan cheese and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 4 servings
Calories 226  
Calories from Fat 97 43%
Total Fat 10.95g 14%
Saturated Fat 2.17g 9%
Trans Fat 0.02g  
Cholesterol 60mg 20%
Sodium 700mg 29%
Potassium 673mg 19%
Total Carbs 8.53g 2%
Dietary Fiber 1.7g 6%
Sugars 3.65g 2%
Protein 23.84g 38%
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Comments

  • John Spottiswood
    September 22, 2009
    This looks awesome Patrick. I'll definitely be trying it soon! Looks like it could also be a great recipe for the next day after cooking a pork roast.

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