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12 ounces pork tenderloin, trimmed
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2 teaspoons cornstarch
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1 ½ teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided
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1 teaspoon dry white wine or dry sherry plus 1 Tbsp., divided
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¼ teaspoon ground pepper
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1 teaspoon vegetable oil plus 1 Tbsp., divided
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2 tablespoons unsalted chicken broth plus ¼ cup, divided
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6 garlic cloves, smashed
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1 small yellow onion, thinly sliced (about 1 cup)
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2 medium zucchini, sliced ¼ inch thick (about 1 lb. or 4 cups)
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1 teaspoon capers, rinsed
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¼ teaspoon salt
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2 tablespoons chopped fresh parsley
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Zest of 1 medium lemon
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Lemon wedges for serving
Stir Fried Pork Piccata
In this variation on Italian piccata, we cook thin strips of pork in a wok. Lemon juice is a critical component of classic pork piccata, but you can't add it to a carbon-steel wok because it will strip the patina. We call for lemon wedges to be served on the side instead.
Nutrition Information
266
Calories
32g
Carbohydrates
26g
Protein
304mg
Potassium
8g
Fiber
14g
Sugar
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