2.5 lb boneless pork loin roast
seasoning salt to taste
1 1/3 cup apple juice
1/3 cup apple butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Preheat the oven to 350°F (175°C).
Season the pork loin with seasoning salt, and place in a baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roast from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
Serve with Marie Callender's Easy Sides and Locally Grown Green Cabbage.
1 cup cola-flavored carbonated beverage
1/2 cup soy sauce
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, minced
1 teaspoon ground black pepper
2 pounds sirloin steak
Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a re-sealable plastic bag.
Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
Preheat the grill to 400°F (200°C).Remove steak from re-sealable bag and discard remaining marinade.
Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140°F.
Serve with Mrs. T's Pierogies and Local Loose Sweet Corn.
4 large bone-in chicken breasts with skin
1/4 cup extra-virgin olive oil
1/2 teaspoon garlic, minced
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
Preheat oven to 375°F (190°C).
Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes.
An instant-read thermometer inserted in the thickest part of the breast meat should read 165 °F (75 °C).
Serve with Green Giant Valley Fresh Steamers with Sauce and Locally Grown Green or Yellow Squash.
1 bag of Fresh Express Italian
10 ounces salami, cubed
4 ounces provolone, cubed
4 ounces mozzarella, cubed
1 cup green olives, pitted and chopped (optional)
3 roma tomatoes, seeded and diced
red wine vinaigrette dressing (or your choice)
1/2 cup parmigiano reggiano, finely grated
In a large salad bowl, combine the first 6 ingredients and toss to coat with desired amount of vinaigrette.
Next, generously season with pepper and sprinkle parmigiano reggiano on top.
Save by using Eckrich Premium Salami and Stella Provolone Cheese.
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