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M3 nN TUS TELUS erm) te oe re @ Grilled Pork Tenderloin with Orange Marmalade sauce | Ingredients: + 1lb pork tenderloin* + 1/3 cup soy sauce + 1/3 cup orange marmalade + Itablespoon apple cider vinegar + 1/3 cup honey + Pinch of crushed red pepper flakes | . + Olive oil (for grill) @ na small saucepan, bring the orange marmalade, honey, soy sauce, apple cider left vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool. Reserve half of the marinade for serving as a sauce with the \ finished tenderloin. With the remaining half of the marinade, marinate the tenderloin for 1 hour. While the tenderloin is marinating, turn your grill on high heat on one side, and a low heat on the other side. Remove the tenderloin from the marinade and coat with olive oil. Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill. As soon as the tenderloin gets grill marks on one side (a minute or two), turn it to get grill marks on another side. Continue until all sides are ad lightly seared. f © Move the tenderloin to the cool side of the gril and cook until the internal pe PT A temperature of the tenderloin reaches 140°F. Remove from heat. Tent the tenderloin y 4 with foil and lett rest 10 minutes. Thinly slice and top with the remaining glaze. | ~ ee | 4 a Det ke eae meer ea) A \ f Z p J Ps a iy ANNIVERSARY, OFFICE PARTY, ETC. ALSO, FRESH ~ ELIS I 54 ZA TOU RAE RT Se A CTE <4 Reerote criss uri = 4 Sapte ——a Fresh Sliced GONNELLA ie ~< BLACK FOREST FRENCH BREAD a 16 02 SARA LEE CAFE VALLEY Fresh Sliced DELIGHTFUL COCKTAIL swiss BREAD CROISSANTS oo“ Selected varieties Selectea Varieties ) | LAUGHING Cow , C 7 | CHEESE WEDGES 602, Lb. _| selected varieties ‘THE FATHER'S TABLE 2 SLICE CHEESECAKE 602. Selected Varieties SABRA HUMMUS v TWO BITE CUPCAKES 2c Vanlia or Chocolate ‘SUNSHINE'S HAND BATTERED « = OC ) “® 7 | FRESH & CRISPY *p J ss CHICKEN ‘SFBASE ‘SFBASE_PG3_010423
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