...where you will find "quality" Beef, Pork, Chicken, Fresh Fish, Cheese, Deli Meats, Salads, Sauces and Spices.
Our "Weekly Specials" will be posted Sunday morning, for the upcoming week.
In our "Did You Know" section there are links to the nutritional values, cuts, preparation, recipes or anything else you would like to know about beef, poultry or pork.
So come on in and browse for a while! - John Schinkel and Staff
Weekly Specials
Lean Beef Burgers Tonight?
Specials in effect Mon. Feb. 6, to Sat. Feb. 11, 2012
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A Family Tradition Since 1925
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Recipe of the Week
CINNAMON PORK ROAST
INGREDIENTS:
- 3 ½ to 4 lb (1.5-1.8 kg) Canadian PORK loin roast, boneless
- 2 Tbsp (25 mL) cinnamon
- 1 tsp (5 mL) freshly ground pepper
- 2 Tbsp (25 mL) sugar
- 1 onion, finely grated
- 4 garlic cloves, minced
- 1 Tbsp (15 mL) soy sauce, sodium-reduced
DIRECTIONS
- Trim any visible fat from pork roast. In a small bowl, combine cinnamon, pepper, sugar, onion, and garlic; add soy sauce to make a paste. Rub mixture into pork loin.
- Put in sealable plastic bag and refrigerate 3 hours to overnight.
- Cook in Oven: Preheat oven to 325F (160C). Place pork in a shallow foil-lined baking dish. Roast pork for about 50 minutes or until meat thermometer registers an internal temperature of 155°F (68°C). Cover loosely with foil and allow to rest for 5 to 10 minutes (internal temperature will rise to about 160°F/71°C) before cutting into thin slices.
- BBQ: Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours (about 18-20 minutes per pound) or until the internal temperature is 155°F (68°C). Cover loosely with foil and allow to rest for 5 to 10 minutes (internal temperature will rise to about 160°F/71°C) before cutting into thin slices.
HELPFUL HINTS:
- Serve with unsweetened applesauce, mashed potatoes and your favourite green or orange vegetables.
Submitted by: James P.
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