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DECEMBER SPECIALS:
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Bone-In Hams, 7.5 lbs. (avg) For $13.50: The bone-in ham is fully cooked and averages 7.5 lbs.
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Mozzarella Sticks, 3 lbs. for $12.00: The mozzarella sticks are par-cooked and ready for the oven.
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Chicken Garlic Meal, 24 oz for $6.50: The pasta is in a garlic sauce with broccoli, carrots, corn, and seasoned white meat chicken
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Pantry Box, 8 items for $12.00: The pantry box includes baking mix (40 oz.), macaroni & cheese (7 oz.), Peaches (15 oz.), elbow macaroni (1 lb.), strawberry spread (19 oz.), pasta sauce (24 oz.), au gratin potatoes (4.7 oz.), and peanut butter (16 oz.).
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Meatloaf Mix, 2 lbs. for $11.00: The meatloaf is an equal blend of beef, pork and veal. vacuum-sealed and frozen.
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Lasagna Roll-ups, 42 oz. for $6.50: The cheese lasagna roll-ups are stuffed with ricotta and Romano cheese and are over 2.5 lbs.
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FEATURED RECIPE:
Pork Tenderloin with Stuffing & Roasted Carrots
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
- 1 pork tenderloin*
- 6 oz. stuffing mix*
- 2 c. water or broth (for stuffing)
- 2 tbsp. butter
- 1 lb. carrots, peeled and cut into sticks*
- 2 tbsp. olive oil
- Salt and pepper to taste
- Garlic powder, thyme, or rosemary for extra flavor
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Directions:
- Preheat oven to 400°F.
- In a saucepan, bring 2 cups of water or broth to a boil.
- Add 2 tbsp butter and stuffing mix.
- Stir, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- Rub pork tenderloin with salt, pepper, and herbs.
- Sear in a hot skillet with a little oil for 2–3 minutes per side until browned.
- Toss carrot sticks with olive oil, salt, and pepper.
- Spread on a baking sheet, with seared pork at the center.
- Bake pork and carrots for 20–25 minutes, or until pork reaches 145°F internal temperature.
- Let pork rest for 5 minutes before slicing and serve with stuffing and carrots.
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