Recipe(tried): Chinese Pork with Hot and Spicy Noodles (using pork tenderloin)

Brian, my whole family loved this, and I hope you do, too!

This was originally posted by Betsy, but I have tweaked it so it is more to my family's taste. Also, you can use whatever veggies you have on hand; and I use more veggies than they say. We just love the rice noodles, if you get the really thin kind (vermicelli), all you have to do is pour boiling water over them, then drain after about 3 minutes...easy and delicious!

Cheers!

Carolyn!

CHINESE PORK WITH HOT AND SPICY NOODLES

4 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil (I used the non-stick, works great!)
1/4 cup hoisin sauce
1/4 cup ketchup
2 tbsp soy sauce
1 tbsp chili garlic sauce
1 tbsp packed brown sugar
3 cloves garlic, minced
1 pound pork tenderloin, sliced 1/4-inch thick (sliced on the diagonal; 1 lb might be a bit skimpy, 1 1/2 is more like it)
3 cups broccoli florets
1 cup thinly sliced carrots
TO SERVE:
6 oz. fresh Chinese style noodles or thin spaghetti, cooked (we use rice vermicelli, 1/2 a pack generously serves 4)
1/3 cup sliced green onions (for garnish)

Preheat oven to 450 degrees F or grill to medium-high.

Combine hoisin sauce, ketchup, soy sauce, chili garlic sauce, brown sugar and garlic. Mix pork with half of sauce mixture.

Center one-fourth of pork slices on each sheet of Reynolds foil. Arrange broccoli and carrots around pork (I put them on top, and then they fall on around the pork, in the packet). Drizzle with remaining sauce mixture.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 14 to 18 minutes on a cookie sheet in oven OR Grill 10 to 12 minutes in covered grill (I use the grill).

Serve over noodles and sprinkle with green onions.