Photo of Lemony pork and vegetable stir-fry by WW

Lemony pork and vegetable stir-fry

4
4
4
SmartPoints® value per serving
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

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

Uncooked red onion(s)

½ cup(s), sliced

Uncooked string beans

2 cup(s), 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

Instructions

  1. In a medium bowl, combine pork, garlic, 1 Tbsp wine, cornstarch, and 1/2 tsp salt; stir in 1 tsp oil. In a small bowl, combine broth and remaining 1 Tbsp wine.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp oil. Add onion; stir-fry 10 seconds or until fragrant. Push onions to side of wok; add pork and spread evenly in one layer in wok. Cook, undisturbed 1 minute, letting pork begin to sear. Stir-fry 1 minute with onions until pork is no longer pink but not cooked through.
  3. Swirl in remaining 2 tsp oil. Add green beans, and stir-fry 30 seconds or until beans are bright green. Swirl broth mixture into wok; add parsley, capers, pepper, and remaining 1/2 tsp salt, and stir-fry 1 to 2 minutes or until pork is cooked through. Stir in lemon zest, transfer to serving bowl(s) and then add lemon juice.
  4. Yields 1 cup per serving.