- 4 sheets (12×18-inches each) Reynolds Wrap® Aluminum Foil
- 1 pound pork tenderloin, sliced
- 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 soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon minced fresh ginger
- Hot cooked rice
- Preheat oven to 450 degrees 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(R) 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.
- Bake 18 to 22 minutes on a cookie sheet in oven.
- OR Grill 14 to 16 minutes in covered grill. Serve with rice and soy sauce.