Tuscan Pork Stir Fry Recipes

ITALIAN STIR FRIED PORK & PASTA

Italian Stir Fried Pork & Pasta image

A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 (23 ounce) Smithfield® Garlic & Herb Seasoned Pork Sirloin
1 (8 ounce) package dry rotini pasta
2 tablespoons olive oil
2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
1 small red onion, thinly sliced
8 ounces sliced fresh mushrooms
½ cup julienne sliced sun-dried tomatoes
1 teaspoon minced garlic
¼ cup butter
½ cup grated Parmesan cheese
2 tablespoons chopped fresh basil

Steps:

Cook pasta according to package directions.
Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
Drain pasta and add to pork mixture with cheese and basil; toss to coat.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 25.9 g, Cholesterol 85.7 mg, Fat 31.3 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 203.3 mg, Sugar 2.2 g

TUSCAN PORK STEW

Tuscan Pork Stew image

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.-Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories Dinner

Time 8h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
2 tablespoons olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups reduced-sodium chicken broth
2 cups frozen pepper stir-fry vegetable blend, thawed
1/2 cup dry red wine or additional reduced-sodium chicken broth
1/4 cup orange marmalade
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked fettuccine, optional

Steps:

In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

Nutrition Facts : Calories 235 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 548mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

TUSCAN PORK STIR-FRY

Tuscan Pork Stir-Fry image

The ingredients are fresh and simple, and the light sauce compliments the subtle flavor of pork tenderloin. Delicious!

Provided by Rebecca A. L.

Categories Vegetable

Time 30m

Yield 5 , 5 serving(s)

Number Of Ingredients 13

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

Steps:

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.

PORK STIR-FRY RECIPE

Pork stir-fry recipe image

This pork stir-fry is deliciously flavourful, with garlic, ginger, soy sauce and onions. Plus, it's packed full of tasty vegetables - so it's healthy too.

Provided by Jessica Dady

Categories Dinner, Lunch

Time 32m

Yield Serves: 4

Number Of Ingredients 12

Ingredients

300g pork tenderloin fillet, sliced thinly
1/2 red chilli, finely chopped
2 large garlic cloves, finely chopped
20g root ginger, peeled and finely chopped
1.5tbsp Amoy reduced salt soy sauce
1tbsp rapeseed oil
1 red pepper, cut into strips
100g sugar snap peas, cut in half
3tbsp stir-fry sauce
300g pack Amoy straight to wok medium noodles
8 spring onions, sliced
100g beansprouts

Steps:

Marinate the pork with the chilli, garlic, ginger and soy sauce for 10 minutes.
Heat a wok over a high heat, add the oil and stir fry the pork for 11/2 minutes.
Add in the peppers and sugar snap peas and 100ml water and cook for a further 3-4 minutes until tender.
Add in the stir-fry sauce, noodles, spring onions, bean sprouts and stir fry for a further minute and serve immediately.

Nutrition Facts : @context https, Calories 322 Kcal, Sugar 7.7 g, Fat 8.3 g, SaturatedFat 1.7 g, Sodium 1.36 g, Protein 31.3 g, Carbohydrate 30.3 g

TUSCAN PORK STIR-FRY

Tuscan Pork Stir-Fry image

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.

Provided by Allrecipes Member

Yield 5

Number Of Ingredients 13

Ingredients

1 pound pork tenderloin, cut into strips
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 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
2 teaspoons cornstarch
½ teaspoon sugar
½ teaspoon salt
½ teaspoon dried basil
1 (16 ounce) tube refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered
2 tablespoons shredded Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 24.4 g, Cholesterol 40.9 mg, Fat 8.1 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 1.8 g, Sodium 712.9 mg, Sugar 3.9 g

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