Weekend Wine Pairing: Tuscan Pork Stir-Fry with…

Tuscan. Pork. Wine. Go!

Tuscan Pork Stir-Fry

Ingredients (credit: AllRecipes.com)

  • 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 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.

What wine pairs with pork stir-fry?

Riesling: a semi-dry version with peach, orange, and citrus

Pinot Gris: a nice, zippy white wine with flavors of honeydew melon and kiwi



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