Tuscan Pork Stir-Fry

By Tonya_Speed

NUTRITION per serving: 218 Calories; 6g Fat; 28g Protein; 14g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 4

Ingredients

• Water/oil mixture
• 1 1/2 pounds lean pork tenderloin, cut into strips
• 2 cups frozen cut Italian green beans, thawed
• 1 small onion, cut into 1/2-inch-wide wedges and separated
• 6 portabella mushrooms, sliced
• 1 (14.5-oz.) can low sodium diced tomatoes with basil, garlic and oregano
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 2 tablespoons shredded Parmesan cheese

Preparation

Step 1

Heat water/oil mixture in a large skillet over high heat; stir-fry pork for 3 to 5 minutes or until no longer pink; remove from skillet with a slotted spoon and cover to keep warm. Add beans to skillet and stir-fry for 1 minute. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet and cover to keep warm. Stir together tomatoes, cornstarch, sugar, salt and basil; add to skillet and bring to a boil. Return pork and veggies to skillet; cook, stirring gently, for 1 minute. Sprinkle with Parmesan cheese.

SERVING SUGGESTION: Caprese Salad: Layer sliced tomatoes, sliced Mozzarella cheese and fresh basil leaves; drizzle with olive oil and balsamic vinegar.
GLUTEN FREE: Make sure tomatoes are gluten free and use arrowroot starch instead of cornstarch.