You can use pork, chicken or fish for this dish.


  • 1.2 lb of pork loin sliced 1/2" thick
  • 1 Tblsp. Grapeseed or Olive Oil
  • Juice of 1 Lemon
  • 2/3 Cup White Wine
  • 2/3 Cup Chicken Broth (if you are avoiding gluten make sure it's gluten free)
  • 1.5 Tblsp. Corn Starch
  • 2 Tblsp. Capers
  • 3/4 Cup Diced Tomatillas (optional)
  • 1/3 Cup Thinly Sliced Green Onion


Heat oil in a large pan and add a single layer of sliced pork. Cook over medium high heat for 4 min. and flip. Add onions and tomatillas and cook 4 more minutes uncovered. In a bowl mix lemon juice, wine, broth and corn starch. Pour liquid into pan and stir. Add capers and continue cooking for additional 4 minutes or until pork is cooked through and sauce is thickening.

Great with white beans and sautéed snap peas.

Serves 4

Complete your meal with a side dish: (click on the title to view the recipe)

Roasted Asparagus

Tomato Salad

Roasted Vegetables

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