The recipes below feature items from this weeks specials!

Pork Tenderloin Diablo

Pork Tenderloin On Sale - $1.99 per lb

• 1 (1 pound) whole pork tenderloin
• salt and freshly ground black pepper to taste
• 2 teaspoons vegetable oil
• 1/2 cup chicken broth
• 2 tablespoons heavy cream
• 1 tablespoon extra-hot prepared horseradish
• 1 tablespoon Dijon mustard
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cold butter
• 1 teaspoon chopped fresh chives

1. Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
2. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
3. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
4. Slice pork into 1/2-inch slices and serve topped with sauce.

Pecan Breaded Chicken Breasts

Boneless Chicken Breasts On Sale - $5.79 per lb

• 4 skinless, boneless chicken breasts
• 2 tablespoons real maple syrup
• 1 cup chopped pecans
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter
• 1 tablespoon vegetable oil

• Step 1

  On waxed paper, combine pecans, flour, and salt.

• Step 2

  Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.

• Step 3

  In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Thai-Dipped Beef Tri-Tip

Tri-Tip On-Sale Now - $5.99 per lb

• 6 cloves garlic, crushed
• 1/3 cup chopped lemon grass
• 3 tablespoons grated fresh ginger root
• 2 tablespoons grated onion
• 1/3 cup fish sauce
• 1/4 cup seasoned rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/3 cup packed brown sugar
• 2 tablespoons vegetable oil
• 1 (2 1/2 pound) trimmed beef tri tip roast

1. Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
2. Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.
3. Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
4. Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
5. Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
6. Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.