2 pounds boneless center-cut pork loin
4 cloves garlic, peeled and crushed
2 teaspoons coarse salt
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary leaves
3/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Heat oven to 450°F. Pat pork dry with paper towels, place in shallow roasting pan.
In small bowl, stir together garlic, salt, sage, rosemary, pepper and olive oil to make a paste. Rub paste over all surfaces of pork loin; place in oven, roast for 15 minutes.
Turn oven temperature down to 300°F, roast for 15-20 minutes, take internal temperature.
When the internal temperature of the roast is 145°F, remove from oven, tent loosely with foil and let rest for 10 minutes before serving.
Serve with Hanover Country Fresh Vegetables and Pillsbury Grands Jr. Biscuits.
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
Pepper for taste
Preheat oven to 375°F. Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Save by using Fresh Lemons and Serve with Knorr Pasta Sides.
1 can whole berry cranberry sauce
1 packet onion soup mix
1 bottle French dressing
2 tablespoons Dijon mustard
1 Value Pack Mrs. B's Boneless & Skinless Chicken Breast
Preheat oven to 350°F.
Mix all ingredients except chicken in medium-large glass baking dish. Add chicken and spoon mixture over top of chicken making sure to cover completely.
Bake uncovered for 35-60 minutes occasionally spoon-basting with mixture.
Chicken is done when liquid runs clear or meat flakes with the twist of a fork.
Serve with Green Giant Vegetables and Poppy's Pierogies.
1 - 2 tablespoons shortening or oil
1 pound hot sausage
Medium onion, sliced
1 or 2 green peppers, sliced
1 or 2 cans tomato sauce
1 can water
Melt shortening in frying pan, fry sausage until brown. Put sausage in a baking dish with onions, peppers, sausage grease and cook until limp.
Add vegetables to sausage and run tomato sauce and water over the mixture.
Cover and put in the oven on 350°F for an hour.
Save by using Tuttorosso Tomato Sauce and Serve with Irish Soda Bread.
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