Hello Everyone!
 |
| Prices good through 4/14/2012 or while supplies last. |
I hope you had a great Easter. This week we have a HUGE special on our Pork Brats...Buy 1 get 1 FREE! That means half-price! I had to put a limit of 500lbs on it, though, just in case you thought you were going to sell us out. :) We also have great specials on Steaks (T-bones and Porterhouses), Pork Tenderloins, Spare Ribs, etc.
Apple-sauce stuffed Pork Tenderloin
2 Pork Tenderloins, 1 pound each
1/4 cup apple juice
2/3 cup chunky applesauce
1/4 cup dry roasted peanuts, finely chopped
1/4 teaspoon salt & pepper
Heat oven to 425 degrees F. Using a sharp knife, trim and form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin (or just ask your friendly butcher to trim and cut a stuffing hole in the tenderloin for you). Place tenderloins in shallow roasting pan. In small bowl stir together apple juice, applesauce, peanuts, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.
At a convent in Ireland, the 98-year-old Mother Superior lay dying. The nuns gathered around her bed trying to make her last journey comfortable. They tried giving her warm milk to drink
2 Pork Tenderloins, 1 pound each
1/4 cup apple juice
2/3 cup chunky applesauce
1/4 cup dry roasted peanuts, finely chopped
1/4 teaspoon salt & pepper
Heat oven to 425 degrees F. Using a sharp knife, trim and form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin (or just ask your friendly butcher to trim and cut a stuffing hole in the tenderloin for you). Place tenderloins in shallow roasting pan. In small bowl stir together apple juice, applesauce, peanuts, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.
Serves 6.
At a convent in Ireland, the 98-year-old Mother Superior lay dying. The nuns gathered around her bed trying to make her last journey comfortable. They tried giving her warm milk to drink
but she refused it.
One of the nuns took the glass back to the kitchen. Then, remembering a bottle of Irish Whiskey
that had been received as a gift the previous Christmas, she opened it and poured a generous amount into the warm milk.
Back at Mother Superior's bed, they held the glass to her lips. The frail nun drank a little, then a little more and before they knew it, she had finished the whole glass down to the last drop.
As her eyes brightened, the nuns thought it would be a good opportunity to have one last talk with their spiritual leader.
"Mother," the nuns asked earnestly, "Please give us some of your wisdom before you leave us.."
She raised herself up in bed on one elbow, looked at them and said:
"Don't sell that cow.."
Have a great Week and Thanks for your business!
