Garlic Pig Pockets

• 1-5 lb Pork Sirloin Roast, cut into 1 inch cubes
• 6 small Sliced, White Boiling Onions
• 6 tablespoons already Pre- Chopped Garlic (found in a jar in produce dept.)
• 2 pkg. dry - zesty garlic and herb italian dressing
• 2 tsp. black pepper
• 3-14.5 oz. cans of Italian diced tomatoes
• 1/2 cup Burgundy wine
• 1 lb. Zucchini
• 1 lb. Yellow summer squash
• 3 Green peppers
• 1 lb. fresh mushrooms
• 2 pkgs. of boil in a bag rice
• 12 pcs. Heavy Duty Aluminum Foil, cut into, 12 by 12 squares, or you can use already sized grill pockets if you can find them.

1. Combine first 7 ingredients in a large bowl with a cover (everything except the fresh vegtables). Let marinade ovrnight, or at least 6 hours.
2. After 1st 7 ingredients have marinated and you are ready to put your packs together, turn on grill to low temp to let warm.
3. Slice zucchini and yellow squash into 1/2 inch rounds. Slice the green peppers into 1/4 inch strips long, length wise.
4. Slice fresh muchrooms to 1/4 inch width.
5. Add sliced vegatables to bowl of marinated 1st 7 ingredients and stir, let set 5 minutes.
6. Take 6 of the Heavy duty Aluminum foil sheets, lay flat on counter, crimp a ledge all around the foil sheets so that the liquid will stay in sheets, when ingredients are spooned onto them.
7. Divide the ingredients from bowl on to the 6 squares.
8. Take the remaining squares and crimp the pockets together making sure they are tightly sealed.
9. When packets are sealed and ready to go, put on grill and cook 1 hour, turning packets every 15 minutes.
10. Usally within the last 10 minutes of cooking pork packets, you can prepare rice according to package directions, so it will be ready when your pork packets are done grilling.
11. When pork packets are done serve over a bed of rice.

sirloin, onions, garlic, dry zesty garlic, black pepper, tomatoes, burgundy wine, zucchini, green peppers, fresh mushrooms, boil, aluminum

Taken from www.epicurious.com/recipes/member/views/garlic-pig-pockets-1204842 (may not work)