Asian Pork Tenderloin Packets
- Prep Time: 30 minutes
- Cook Time: 20 - 22 minutes
- Servings: 2
- Course: Main Dish
Fire up the girll! This foil packet dish will lock in the Asian flavors for a juicy and delicious pork dinner.
Reynolds Kitchens tip
No time to thaw packets? Here’s how to cook frozen packets: Preheat oven to 350°F. Remove frozen packets from plastic bag and place on baking sheet. Bake 40 to 45 minutes till pork reaches 160°F and vegetables are crisp-tender.
- 1 pound pork tenderloin, sliced in 1-inch pieces
- 2 cups broccoli florets
- 2 cups thinly sliced carrots
- 1 can (8 oz.) sliced water chestnuts, drained
- 1 medium red bell pepper, cut in strips
- 2 green onions, sliced
- 1/4 cup sweet and sour sauce
- 2 teaspoons spicy stir-fry sauce
- 2 teaspoons sesame oil
- 2 teaspoons minced fresh ginger
- Hot cooked rice
PREHEAT oven to 450°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°F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.
To make Asian Chicken Packets:
Substitute 1 pound boneless, skinless chicken breast halves.
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