1-1/2 lbs pork loin
1 can pineapple rings
1 tsp dry mustard
1/2 tsp ground ginger
1/2 tsp ground paprika
1 tbsp brown sugar
1 tbsp lemon juice
2 tsp cornstarch
Trim excess fat from pork loin. Place loin on a rack in a baking pan.
To make glaze: drain pineapple. Reserve about 1/2 cup of the juice in a small saucepan, then mix 1/3 cup juice, the mustard, ginger, paprika, brown sugar, lemon juice and the cornstarch. Bring to a boil, stirring. Set aside.
Brush pork loin with part of the glaze. Bake, uncovered, at 350°F for about 1 hour and 15 minutes until meat is tender and inner temperature has reached 160°F. Brush with glaze several times during baking time. Turn pork loin once during baking and brush underside with glaze.
Let pork loin stand for 5 minutes and then slice meat across grain into slices.
Serve with Harvest Value White Potatoes and Hormel Chili.
4 tilapia fillets
salt and black pepper
1/2 cup real mayonnaise
1/2 cup Velveeta Cheese, coarsely shredded
1 tsp crumbled blue cheese
1 cup potato chips, crushed
Preheat oven to 400°F. Spray a small baking sheet with olive oil or vegetable non-stick spray (or line pan with parchment paper or aluminum foil before coating with a fine mist of oil for easy clean-up).
Place fish fillets on pan. Sprinkle lightly with salt, ground black pepper, and a light dusting of garlic powder.
In a small bowl, combine mayonnaise with Velveeta and blue cheese. Spread mixture over fish. Sprinkle with potato chips.
Bake for 8-15 minutes, or until fish is no longer translucent and is flaky white
Save by using Good's Original Potato Chips and Serve with Broccoli Crowns.
2 cups white rice, uncooked
1 tbsp vegetable oil
1 lb boneless beef chuck steak, cut into bite-sized pieces
2 cups chopped onions
1/3 cup spicy steak sauce
1 can diced tomatoes, undrained
1 can red kidney beans, drained, rinsed
3 tbsp and 1/2 tsp vegetable oil
Prepare the rice according to package directions.
Heat oil in Dutch oven or large saucepan over medium-high heat. Add beef and onions; cook and stir 4-5 minutes or until meat is near tender.
Add steak sauce and tomatoes; mix well. Bring to boil. Reduce heat to medium-low; simmer 30-40 minutes or until meat is tender.
Stir in beans. Cook until heated through, stirring occasionally. Serve over rice.
Save by using Del Monte Tomatoes and Serve with Hanover Gold or Silver Line Vegetables.
1/2 cup orange juice
1/2 lime, juiced
1 tbsp honey
1 tsp crushed red pepper flakes
4 skinless, boneless chicken breast halves
1 tbsp chopped fresh cilantro
Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F. Top with cilantro and serve.
Save by using Fresh Limes and Serve with Fresh Express Baby Blends.
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