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    You are in: Home / Recipes / Sweet Pig in a Poke #RSC Recipe
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    Sweet Pig in a Poke #RSC

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mmleverette's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. These sweet pokes of pork, peaches and herbs are both easy to prepare and clean up. The pokes are packed with flavors as well!

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    Units: US | Metric


    1. 1
      Cut four pieces of Reynolds heavy-duty aluminum foil, 12 x 15 inches and four pieces of Reynolds parchment paper the same size. To assemble “pokes”, top sheets of foil with parchment. Place one pork chop on each piece of parchment. Divide peaches, red onion slices and bell pepper rings evenly between packets. Top with sprig of fresh rosemary, fresh basil, lemon juice, pepper and a drizzle of olive oil. Fold foil and parchment into a package and seal edges. Place on medium-high grill and cook for 20 minutes or until meat reaches 145 degrees F. when tested. Remove from grill and allow to rest for 3 to 5 minutes. The pokes can also be placed on a baking sheet and baked in a 350 degree F. oven for 20 minutes or until temperature is reached.

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    Nutritional Facts for Sweet Pig in a Poke #RSC

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 471.9
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 6.4 g
    Cholesterol 123.9 mg
    Sodium 92.9 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 3.1 g
    Sugars 10.0 g
    Protein 41.7 g

    The following items or measurements are not included:

    fresh rosemary

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