Start the grill! This recipe in a foil wrapper will preserve the Asian flavors for a succulent and delectable pork feast.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- Reynolds Wrap® Aluminum Foil
- 1 pound pork tenderloin, sliced into 1-inch pieces
- 2 cups broccoli florets
- 2 cups thinly sliced carrots
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 medium red bell pepper, cut into strips
- 2 green onions, sliced
- ¼ cup sweet and sour sauce
- 2 teaspoons stir-fry sauce
- 2 teaspoons sesame oil
- 2 teaspoons minced fresh ginger
- Hot cooked rice
Instructions
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
- Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
- Place frozen packets in refrigerator to thaw for 10 to 12 hours.
- Place thawed packets on baking sheet to cook in oven or transport to grill.
- Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.
- Substitute 1 pound boneless, skinless chicken breast halves.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 23 g |
| Saturated Fat | 1 g |
| Sodium | 184 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
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