2 tablespoons vegetable oil 4 slices boneless loin
1/2-inch thick 2 tablespoons orange juice 2 tablespoons teriyaki sauce 1 tablespoon sesame oil 1/2 teaspoon ground ginger 2 medium carrots
cut into thin julienne strips 2 teaspoons sesame seed
Cut 4 15x12-inch pieces of parchment paper or aluminum foil; fold in half lengthwise, trim each into a large crescent shape. Place crescents on baking sheets. Brush one side of each crescent with vegetable oil, leaving edges ungreased. Pound pork to 1/4-inch thickness. Combine orange juice, teriyaki sauce, sesame oil and ginger in a shallow dish; add pork and marinate for 30 minutes. Drain pork, reserving marinade; place pork on greased half of each parchment crescent. Arrange carrots over pork, spoon reserved marinade over carrots and sprinkle with sesame seed. Fold over remaining half of crescents. Pleat and crimp edges together to seal well, twist ends tightly to seal. Bake at 350 degrees F. for 20 minutes or until bags are puffed and lightly browned.