Ingredients

• 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
• 1/4 cup sweet and sour sauce
• 2 teaspoons stir-fry sauce
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• Hot cooked rice

Instructions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap(R) Aluminum Foil.
3. Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
4. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. If freezing, place packets in Hefty(R) Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
6. Place frozen packets in refrigerator to thaw for 10 to 12 hours.
7. Place thawed packets on baking sheet to cook in oven or transport to grill.
8. 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.