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JUNE SPECIALS:
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Pork Ribs, 3 lb. (avg) for $10.00: The St. Louis Style Ribs are uncooked and vacuum-sealed for freshness.
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Beef & Broccoli, 22 oz. for $6.00: The beef and broccoli consists of beef strips, broccoli florets, and red bell peppers with white rice in a savory soy sauce.
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Chicken Wings, 5 lbs. for $9.00: The chicken wings are ready for the air-fryer or grill and are individually quickly frozen.
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French Fries, 5 lbs. for $5.00: The French Fries are ready to cook and can be used in the oven or air-fryer.
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Breaded Shrimp, 3 lbs. for $13.00: The shrimp are butterflied, breaded, and 21-25 per pound.
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Stuffed Shells, 48 oz. for $7.50: The stuffed shells are frozen and have 18 shells per special.
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FEATURED RECIPE:
Pork Tenderloin with Roasted Vegetables & Apple Sauce Glaze
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
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1.8 lb. pork tenderloin*
- 1 lb. mixed vegetables (fresh or frozen)*
- 15 oz. applesauce (unsweetened)*
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- Salt & pepper to taste
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Directions:
- Preheat oven to 400°F.
- Season pork tenderloin with salt, pepper, garlic powder, and thyme.
- Sear the pork in a hot skillet with 1 tbsp. olive oil until browned on all sides. This will take about 5–6 minutes, total.
- Toss mixed vegetables with remaining olive oil, salt, and pepper. Spread on a baking sheet.
- Place pork on the baking sheet next to the veggies and brush half the applesauce over the pork.
- Roast for 25–30 minutes, or until the pork reaches an internal temp of 145°F.
- Let pork rest 5–10 minutes, then slice and serve with the roasted vegetables and remaining applesauce on the side or drizzled on top.
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