Tuscan Pork Stir-Fry

• 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

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.

pork tenderloin, olive oil, green beans, olive oil, white onion, portabella mushrooms, tomatoes, cornstarch, sugar, salt, dried basil, polenta, parmesan cheese

Taken from www.food.com/recipe/tuscan-pork-stir-fry-402948 (may not work)