Oriental Pork Tenderloin Packets
- Servings: 4
Reynolds Kitchens tip
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- 1 pound pork tenderloin, sliced
- 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 soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon 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, red pepper and onions on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Combine soy sauce, sesame oil and ginger; spoon 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.
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