Pork 'N' Veggie Packets Recipe

5 1 1
Pork 'N' Veggie Packets Recipe
Pork 'N' Veggie Packets Recipe photo by Taste of Home
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Pork 'N' Veggie Packets Recipe

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5 1 1
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"I love the flavor of grilled food, especially these no-mess pork packets with their delicious sesame and ginger sauce," writes Andrea Bolden of Unionville, Tennessee. "Since the doctor put my husband on a low-fat diet, this all-in-one meal has become a favorite of ours."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pork tenderloin (1 pound), sliced
  • 2 cups fresh broccoli florets
  • 2 cups sliced fresh carrots
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium green pepper, julienned
  • 2 green onions, sliced
  • 1/4 cup reduced-sodium soy sauce
  • 4 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • Hot cooked rice, optional

Directions

Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly.
Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired. Yield: 4 servings.
Originally published as Pork 'N' Veggie Packets in Light & Tasty June/July 2003, p19

Nutritional Facts

1 each: 265 calories, 9g fat (2g saturated fat), 67mg cholesterol, 621mg sodium, 19g carbohydrate (0 sugars, 7g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

  • 1 pork tenderloin (1 pound), sliced
  • 2 cups fresh broccoli florets
  • 2 cups sliced fresh carrots
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium green pepper, julienned
  • 2 green onions, sliced
  • 1/4 cup reduced-sodium soy sauce
  • 4 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • Hot cooked rice, optional
  1. Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly.
  2. Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired. Yield: 4 servings.
Originally published as Pork 'N' Veggie Packets in Light & Tasty June/July 2003, p19

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[email protected] User ID: 4441258 53064
Reviewed Jun. 17, 2011

"I have made this several times now. Very good flavor and easy to make."

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