4 sheets (12x18-inches each) Reynolds Wrap® Aluminum Foil
1 pound pork tenderloin, sliced
2 cups broccoli florets
2 cups thinly sliced carrots
1 can (8 oz.) sliced water chestnuts, drained
1 medium red bell pepper, cut in 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°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® 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.

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