Garlic Pig Pockets Recipe

Name: Garlic Pig Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-5 lb Pork Sirloin Roast, cut into 1 inch cubes; 6 small Sliced, White Boiling Onions; 6 tablespoons already Pre- Chopped Garlic (found in a jar in produce dept.); 2 pkg. dry - zesty garlic and herb italian dressing; 2 tsp. black pepper; 3-14.5 oz. cans of Italian diced tomatoes; 1/2 cup Burgundy wine; 1 lb. Zucchini; 1 lb. Yellow summer squash; 3 Green peppers; 1 lb. fresh mushrooms; 2 pkgs. of boil in a bag rice; 12 pcs. Heavy Duty Aluminum Foil, cut into, 12 by 12 squares, or you can use already sized grill pockets if you can find them.

Servings: persons

1-5 lb Pork Sirloin Roast, cut into 1 inch cubes
6 small Sliced, White Boiling Onions
6 tablespoons already Pre- Chopped Garlic (found in a jar in produce dept.)
2 pkg. dry - zesty garlic and herb italian dressing
2 tsp. black pepper
3-14.5 oz. cans of Italian diced tomatoes
1/2 cup Burgundy wine
1 lb. Zucchini
1 lb. Yellow summer squash
3 Green peppers
1 lb. fresh mushrooms
2 pkgs. of boil in a bag rice
12 pcs. Heavy Duty Aluminum Foil, cut into, 12 by 12 squares, or you can use already sized grill pockets if you can find them.

1
Combine first 7 ingredients in a large bowl with a cover (everything except the fresh vegtables). Let marinade ovrnight, or at least 6 hours.
2
After 1st 7 ingredients have marinated and you are ready to put your packs together, turn on grill to low temp to let warm.
3
Slice zucchini and yellow squash into 1/2 inch rounds. Slice the green peppers into 1/4 inch strips long, length wise.
4
Slice fresh muchrooms to 1/4 inch width.
5
Add sliced vegatables to bowl of marinated 1st 7 ingredients and stir, let set 5 minutes.
6
Take 6 of the Heavy duty Aluminum foil sheets, lay flat on counter, crimp a ledge all around the foil sheets so that the liquid will stay in sheets, when ingredients are spooned onto them.
7
Divide the ingredients from bowl on to the 6 squares.
8
Take the remaining squares and crimp the pockets together making sure they are tightly sealed.
9
When packets are sealed and ready to go, put on grill and cook 1 hour, turning packets every 15 minutes.
10
Usally within the last 10 minutes of cooking pork packets, you can prepare rice according to package directions, so it will be ready when your pork packets are done grilling.
11
When pork packets are done serve over a bed of rice.

3373

kcal

Calories

305

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-5 lb Pork Sirloin Roast, cut into 1 inch cubes, 6 small Sliced, White Boiling Onions, 6 tablespoons already Pre- Chopped Garlic (found in a jar in produce dept.), 2 pkg. dry - zesty garlic and herb italian dressing, and more.

Yes, Garlic Pig Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Pig Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions