Asian Pork Tenderloin Packets

• 1 pound pork tenderloin, sliced in 1-inch pieces Safeway 1 lb For $3.99 thru 02/09
• 2 cups broccoli florets
• 2 cups thinly sliced carrot
• 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 stir-fry sauce
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• Hot cooked rice

1. Step 1: PREHEAT oven to 450F or grill to medium-high.
2. Step 2: CENTER one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap Aluminum Foil.
3. Step 3: MIX sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
4. Step 4: BRING up foil sides.
5. Double fold top and ends to seal packet, leaving room for heat circulation inside.
6. Repeat to make four packets.
7. Step 5: If freezing, place packets in Hefty Slider Bags.
8. Label bags with permanent marker.
9. Freeze till ready to thaw and cook.
10. Step 6: PLACE frozen packets in refrigerator to thaw for 10 to 12 hours.
11. Step 7: PLACE thawed packets on baking sheet to cook in oven or transport to grill.
12. Step 8: BAKE 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160F and vegetables are crisp-tender.
13. Serve with rice and more sauce, if desired.
14. To make Asian Chicken Packets: Substitute 1 pound boneless, skinless chicken breast halves.

pork tenderloin, broccoli florets, carrot, water chestnuts, red bell pepper, green onions, sweetandsour sauce, stirfry sauce, sesame oil, fresh ginger, rice

Taken from www.kraftrecipes.com/recipes/asian-pork-tenderloin-packets-181825.aspx (may not work)