1 bone-in pork loin (2.5-5 lbs)
garlic cloves, slightly pressed
1 cup flour
1/2 cup steak seasoning
1/4 cup steak dust
1/4 cup grill seasoning
pinch of fresh pepper
Set oven rack one below middle and then preheat to 500°F. Rinse off roast with cold water and pat dry. Pierce roast all around 1/2" deep or so and stuff with slightly pressed garlic cloves.
Brush whole roast with olive oil and set aside. Mix all other ingredients in a freezer bag. Put roast in bag and shake until covered well, pressing the seasoning into the roast.
Take a shallow baking pan and cover with foil. Place a rack in the pan to keep the roast off the pan, fat side up. Roast at 500°F for 20 minutes then reduce oven temperature to 250°F.
Set timer for 1-1/2 hours. Check roast with meat thermometer; it should read around 150°F. When internal temperature reaches 160°F, remove roast from oven and allow to rest for 20 minutes; then carve.
Save by using Gold Medal Flour and Serve with Simply Potatoes.
1 lemon, sliced thin
1 medium onion, sliced thin
salt & pepper to taste
1-1/2 lb fillets of ocean perch
1 cup sour cream
1/4 tsp paprika
1 tsp mustard
Set oven for 400 °F. Cover bottom of baking dish with lemon and onion slices. Sprinkle lightly with salt and pepper. Lay fillets on top. Cover.
Bake 20 minutes. Remove cover; combine remaining ingredients; spread over top. Broil 3" below heat until browned.
Save by using Lemons and Serve with Green Giant Vegetables.
2 lb boneless sirloin chops
2 tbsp barbecue sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded & chopped
1 tbsp butter
salt, pepper & garlic powder
Cut the sirloin chops into 1 inch cubes. Season with salt, pepper and garlic powder.
Place steak cubes in center of foil and cover with remaining ingredients.
Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for one hour.
Save by using Cooking Onions and Serve with Spaghetti Squash.
6 chicken leg quarters
1 cup flour
black pepper and garlic powder
1/2 cup butter
Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.
Bake 30 minutes; reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
Save by using Land O'Lakes Butter and Serve with Cope's White Corn.
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