1 tbsp. butter
2 (12 oz.) pork tenderloins
1/4 cup maple syrup
1/4 cup apple cider vinegar
4 tbsp Dijon mustard, divided
1/2 cup mayonnaise
Preheat the oven to 375°F. In a large oven proof skillet, heat the butter and cook over medium high heat. Season pork with salt, pepper and thyme. Add the pork to the pan and cook, turning until golden brown on all sides, about 6 to 8 minutes. Set aside pork.
In a small bowl, combine 1/4 cup maple syrup, apple cider vinegar and 2 tablespoons mustard. Add mixture to the skillet and cook over medium to high heat, stirring until the sauce is reduced by half.
Return the pork to the pan and turn to coat with the sauce. Place the skillet in the preheated oven and roast, basting every 10 minutes with the sauce for 15 to 20 minutes or until the meat reaches 150°F.
Let the pork stand 10 minutes before slicing, meanwhile in a small bowl combine the mayonnaise, 1 tablespoon maple syrup, 2 tablespoon mustard. Serve sliced tenderloins with the maple Dijon mayonnaise.
Serve with Fresh Asparagus and Bob Evans Mashed Potatoes.
2 tbsp. vegetable oil
1/2 c. yellow onions, chopped
1 clove garlic, fresh, minced
2 tbsp. chopped green pepper
1 lb. ground turkey
3 tbsp. yellow mustard
1 tsp. salt
1/4 tsp. cayenne pepper
3 tbsp. chili powder
2 tbsp. cumin
2 (14 oz. each) cans tomatoes with liquid
2 (14 oz. each) cans kidney beans with liquid
Place oil in a large heavy pan. When hot, saute the onions, garlic and green pepper until tender.
Add the ground turkey and stir. When slightly cooked add mustard, salt, cayenne pepper, chili powder and cumin.
Mix well and add the tomatoes. Cover and simmer for 45 minutes.
Add the beans with their liquid and cook uncovered for 15 minutes.
Save by using Red Pack Petite Diced Tomatoes and Fresh Green Peppers.
1 1/2 lbs. top round steak, 1/2 inch thick
1 egg, beaten
1 tbsp. milk
1 c. fine cracker crumbs
1/4 c. cooking oil
Salt & pepper
Pound steak 1/4 inch thick, cut in serving pieces. Blend egg and milk. Dip meat in egg mixture then in crumbs.
Slowly brown meat in hot oil, turning once. Cover, cook over low heat 45 to 60 minutes or until tender. Season with salt and pepper.
Serve with Wild Harvest Organic Salad and Birds Eye Steamfresh Vegetables.
4 (7 oz.) salmon fillets
1/2 lb. melted butter
3 cloves garlic
2 lg. onions
2 lg. tomatoes
2 lg. peppers
1/2 tsp. salt
1/2 tsp. pepper
Clean fillet in cool fresh water and place on sheets of aluminum foil.
Smash cloves of garlic and add to melted butter. Apply melted butter and garlic freely to both sides of fillet.
Slice lemons thinly on fillet. Squeeze juice from left over ends on fillet; add tomatoes, onions and peppers, thinly sliced to fillet. Add salt and pepper to fillets.
Wrap each fillet individually in aluminum foil loosely and place on barbeque grill for about 15-20 minutes. After, serve with fillet still in foil but exposed.
Save by using Cooking Onions and Serve with Rice-A-Roni.
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