Best 6 Tuscan Pork Stir Fry Recipes

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Embark on a culinary journey to the heart of Tuscany with our enticing Tuscan Pork Stir-Fry recipes. This delectable dish captures the essence of authentic Italian flavors, blending tender pork, an array of fresh vegetables, and aromatic herbs in a harmonious stir-fry symphony. Savor the juicy pork coated in a savory marinade, infused with garlic, rosemary, and thyme, then seared to perfection, ensuring a burst of flavors in every bite. The vibrant medley of vegetables, including bell peppers, mushrooms, and zucchini, adds a delightful crunch and a symphony of colors to the dish. Each recipe offers unique variations to tantalize your taste buds, from a classic version to a spicy rendition featuring a touch of chili flakes. Prepare to be captivated by the rustic charm and vibrant flavors of Tuscany, all within the convenience of your own kitchen.

Here are our top 6 tried and tested recipes!

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

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

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 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

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 AND PEPPER STIR FRY



Pork and Pepper Stir Fry image

A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.

Provided by SHINY3

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 16

¼ cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste
4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chile paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
¼ cup blanched slivered almonds
2 tablespoons chopped fresh mint

Steps:

  • In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
  • Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
  • Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g

RUSH-HOUR PORK STIR-FRY



Rush-Hour Pork Stir-Fry image

Make a Healthy Living dinnertime dish in just 25 minutes with our Rush-Hour Pork Stir-Fly recipe! This pork stir-fry recipe is full of flavor and veggies.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 6

1 lb. pork tenderloin, cut into strips
1 pkg. (16 oz.) frozen stir-fry vegetables (yellow, red and green peppers, onions)
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
1/2 tsp. garlic powder
2 cups broccoli slaw

Steps:

  • Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; stir-fry 5 min. or until lightly browned.
  • Add stir-fry vegetables; stir-fry 5 min. or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.
  • Stir in broccoli slaw.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 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

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

Tips:

  • Use a variety of vegetables: This will give your stir-fry a colorful and flavorful appearance. Some good options include broccoli, bell peppers, carrots, and snow peas.
  • Cut your vegetables into uniform pieces: This will help them cook evenly.
  • Do not overcrowd the pan: If you add too many vegetables at once, they will not cook properly. Stir-fry the vegetables in batches if necessary.
  • Use a high-quality cooking oil: Olive oil or avocado oil are good options. Avoid using vegetable oil or canola oil, as they can impart an unpleasant flavor to your dish.
  • Season your stir-fry well: Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other spices or herbs to taste.
  • Cook the stir-fry over high heat: This will help to create a crispy texture on the vegetables and meat.
  • Stir-fry the vegetables until they are tender-crisp: You should still have a slight crunch to them.
  • Add the sauce at the end of cooking: This will help to prevent the sauce from burning.
  • Serve the stir-fry immediately: Enjoy it while it is hot and fresh.

Conclusion:

Tuscan pork stir-fry is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be tailored to your liking by adding different vegetables or spices. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home. So next time you are looking for a quick and easy dinner option, give Tuscan pork stir-fry a try. You won't be disappointed!

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