Lemony pork and vegetable stir-fry
3
Points®
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
4
Difficulty
Easy
Lemon and capers add bright, briny flavor that takes this easy pork tenderloin stir-fry to the next level—and it’s ready in just 30 minutes. Pork tenderloin is more expensive than pork loin, but it's the most tender cut for stir-frying. Be sure to have all of your ingredients ready to go before you start since stir-frying is a quick, nonstop cooking process. Additionally, the pork and vegetables should be cut into pieces that are a similar size so they cook quickly and evenly. The reason for adding the lemon juice after the finished dish has been transferred to the serving bowl(s) is that the acid in lemon juice would strip the patina from the wok if it sat for more than a minute.
Ingredients
Uncooked lean pork tenderloin
1 pound(s), cut into 1/4-inch thick bite-sized pieces
Jarred minced garlic
1 Tbsp
White wine
2 Tbsp, divided
Cornstarch
2 tsp
Table salt
1 tsp, divided
Peanut oil
2 Tbsp, divided
Reduced sodium chicken broth
3 Tbsp
Red onion
½ cup(s), sliced
Uncooked string beans
2 cup(s), cut into pieces, cut into 2-inch lengths
Fresh parsley
2 Tbsp, minced
Capers
1 Tbsp, rinsed and drained
Black pepper
¼ tsp
Lemon zest
1½ tsp, (zest of 1 lemon)
Fresh lemon juice
3 Tbsp
