This recipe is so easy to prepare using Italian-styled tomatoes and basil for seasoning pork tenderloin.

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
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1 (16 ounce) tube refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered
2 tablespoons shredded Parmesan cheese

• Heat a large skillet with a tablespoon of oil over high heat. Stir-fry pork for about 5 minutes. Use a slotted spoon to remove the pork from skillet and cover to keep it warm.
• Stir-fry the beans for one minute. Push them to the side of the skillet and add another tablespoon of oil. Saute the onion along with mushrooms. Add all the vegetables and stir-fry for 2 minutes. Remove from skillet and cover.
• Mix tomatoes with cornstarch, sugar, salt and basil. Bring it to the skillet, cooking until boiling. Add polenta and stir lightly over high heat for one minute. Put all the cooked ingredients into the skillet and cook for another minute, stirring lightly.
• Serve hot with cheese sprinkles on top and garlic bread on the side.