Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 328
- Carbohydrate: 45g
- Fat: 6g
- Fiber: 6g
- Protein: 23g
- Sugar: 7g
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