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Pork ‘N’ Veggie Packets

Jesse wanted to grill today and we’re starting to get bored with chicken, so we decided to do pork. While looking for some grillable pork recipes, I stumbled across this one over at Allrecipes. The recipe was created by Andrea Bolden, but I’m going to make a few changes.

The one thing I initially missed when I was first wrapping these was that you have to make sure you wait until AFTER you’ve included the seasoning.  I started wrapping the first one when I realized “where’s the soy sauce?”

One major change both Jesse and I agree on is that something sweet needs to be added and the broccoli needs to go.  I don’t know if I didn’t put in enough peppers (since I never measure those) or what, but the pork loin was a little bland.  Since I’m not usually a fan of pork to begin with, to me, this wasn’t all that great.  I see potential though.  Ian started eating it once I added honey, so I’m thinking next time around I’m going to add some honey to the soy sauce and sesame oil.  How much, I’m not sure yet.

Ingredients:
1 pound pork tenderloin, sliced
2 cups sliced carrots
1 (8oz) can sliced water chestnuts, drained
1 medium green pepper, julienned
2 green onions, sliced
1/4 cup reduced-sodium soy sauce
4 tsp sesame oil
1 tsp ground ginger
Hot cooked rice

Directions:

1. Divide pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil, but do not fold close. 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 8-10 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.

Nutritional Analysis: One serving (1 packet, calculated without rice) equals 265 calories, 9 g fat (2 g saturated fat), 67 mg cholesterol, 621 mg sodium, 19 g carbohydrate, 7 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

October 13, 2008 · jackie · 20 Comments
Posted in: Pork

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