Oriental Pork Tenderloin Packets

These foil packets trap steam on the grill so thinly sliced pork tenderloin and crisp vegetables cook together in their own soy-sesame-ginger sauce.

Broccoli, water chestnuts, carrots, red bell pepper, and scallions all go into individual foil pouches with the pork. Sealed up tight on a hot covered grill, the packets steam from the inside out, keeping the pork juicy and the vegetables tender-crisp.

Leaving airspace inside each packet is the real trick. That trapped air turns to steam and circulates, cooking everything evenly. Pack the foil too tight against the food and you get uneven results with mushy spots and raw edges.

Slicing the pork thin, about a quarter inch, means it cooks through at the same rate as the vegetables. Thick chunks would need longer and the broccoli would turn to mush waiting.

Chef Tips

• Use heavy-duty foil or double-layer regular foil. Thin foil tears on the grill grate and your dinner leaks into the flames.
• Don’t peek. Every time you open a packet, you lose all that built-up steam. Trust the timing.
• Slice carrots thin. They’re the densest vegetable in the packet and need the thinnest cut to cook through.

Variations

• Teriyaki swap: Replace the soy and sesame with teriyaki sauce for a sweeter glaze.
• Add noodles: Swap the rice for lo mein noodles tucked into the packet. They cook in the steam and soak up the sauce.
• Shrimp version: Use peeled shrimp instead of pork. Cut grill time to about 10 minutes.