Weekly Sales/ In Store Specials
Weekly Sales
Recipe of the Week
Weekly Sales
Friday November 21st -Thursday November 27th 2008
Weekly sales run from Friday to Thursday.
SALE
Whole Strip Loins |
Strip Loin Grilling Steaks |
Meaty Pork Back Ribs
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Buy the whole strip loin in the bag and save. We will cut to your desired thickness. BUY BULK AND $AVE. |
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Fresh Pork Tenderloin |
Pork Shishkabob Meat |
Bone In Chicken Breasts |
Only The filet of pork, there are so many ways to prepare these.
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Homegrown and fresh. Bake plain or stuffed, these are the best we have found. |
Peameal Bacon |
Breaded Buffalo Wings |
New - Garlic Piccolo Loaves |
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Tenderloin Stuffed with Spinach, Asiago, and Ricotta
Yield: Serves 2
Cooking Time: 45 minutes
Preparation Time: 25 minutes
Ingredients
1 PORK TENDERLOIN, about 3/4 lb (375g)
2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) diced onion
1/4 cup (50 mL) cooked spinach, squeezed dry and chopped
1/4 cup (50 mL) each: ricotta cheese, grated asiago cheese
1/2 tsp (2 mL) each: salt and black pepper
Pinch ground nutmeg
C ooking Instructions
Heat one tablespoon (15 mL) vegetable oil in a small skillet and cook onions until soft and translucent, but not browned. Combine cooked onions in a mixing bowl with spinach, ricotta, asiago, pepper, salt, and nutmeg.
Cut pork loin lengthwise down the center almost all the way through. Then make two more similar lengthwise cuts down either side. Open out and cover with plastic film; gently pound with a rolling pin or mallet until about seven inches (18cm) wide. Spread spinach mixture down the centre. Starting with a longer side, roll up and secure with a skewer or tie with butcher's string.
Pre-heat oven to 325°F (160°C).
Heat remaining oil in an oven-proof skillet over high heat. Brown tenderloin on all sides and then roast for about 45 minutes, or until the internal temperature reaches 155F (68C) on a meat thermometer.
Carefully slice with a sharp knife.