Monthly Archives: November 2019

Roast Pork Loin with Glazed Apples, Sage & Pecans

Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!

Check out the video recipe here.

Check out the weekly ad here.

Prep: 30 minutes

Roast: 1 hour 30 minutes • Serves: 8

1½       teaspoons salt

1          teaspoon garlic powder

1          teaspoon ground black pepper

1          (5-pound) boneless, center-cut pork loin

1          can (14 ounces) less-sodium chicken broth

1          cup pecan pieces

3          medium Granny Smith apples, sliced

2          tablespoons unsalted butter

1/3       cup light brown sugar

2          teaspoons chopped fresh sage leaves

2          tablespoons cold water

1          tablespoon cornstarch

1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.

2. Reduce temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.

3. Meanwhile, in large skillet, toast pecans over medium-high heat 8 to10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

4. In cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein

Chef Tips

Fuji or McIntosh apples may be substituted for Granny Smith apples.

Almonds or walnuts may be substituted for pecans.

Roast Pork Loin with Glazed Apples, Sage & Pecans

Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!

Check out the video recipe here.

Check out the weekly ad here.

Prep: 30 minutes

Roast: 1 hour 30 minutes • Serves: 8

1½       teaspoons salt

1          teaspoon garlic powder

1          teaspoon ground black pepper

1          (5-pound) boneless, center-cut pork loin

1          can (14 ounces) less-sodium chicken broth

1          cup pecan pieces

3          medium Granny Smith apples, sliced

2          tablespoons unsalted butter

1/3       cup light brown sugar

2          teaspoons chopped fresh sage leaves

2          tablespoons cold water

1          tablespoon cornstarch

1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.

2. Reduce temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.

3. Meanwhile, in large skillet, toast pecans over medium-high heat 8 to10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

4. In cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein

Chef Tips

Fuji or McIntosh apples may be substituted for Granny Smith apples.

Almonds or walnuts may be substituted for pecans.

Roast Pork Loin with Glazed Apples, Sage & Pecans

Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!

Check out the video recipe here.

Check out the weekly ad here.

Prep: 30 minutes

Roast: 1 hour 30 minutes • Serves: 8

1½       teaspoons salt

1          teaspoon garlic powder

1          teaspoon ground black pepper

1          (5-pound) boneless, center-cut pork loin

1          can (14 ounces) less-sodium chicken broth

1          cup pecan pieces

3          medium Granny Smith apples, sliced

2          tablespoons unsalted butter

1/3       cup light brown sugar

2          teaspoons chopped fresh sage leaves

2          tablespoons cold water

1          tablespoon cornstarch

1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.

2. Reduce temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.

3. Meanwhile, in large skillet, toast pecans over medium-high heat 8 to10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

4. In cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein

Chef Tips

Fuji or McIntosh apples may be substituted for Granny Smith apples.

Almonds or walnuts may be substituted for pecans.

Roast Pork Loin with Glazed Apples, Sage & Pecans

Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!

Check out the video recipe here.

Check out the weekly ad here.

Prep: 30 minutes

Roast: 1 hour 30 minutes • Serves: 8

1½       teaspoons salt

1          teaspoon garlic powder

1          teaspoon ground black pepper

1          (5-pound) boneless, center-cut pork loin

1          can (14 ounces) less-sodium chicken broth

1          cup pecan pieces

3          medium Granny Smith apples, sliced

2          tablespoons unsalted butter

1/3       cup light brown sugar

2          teaspoons chopped fresh sage leaves

2          tablespoons cold water

1          tablespoon cornstarch

1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.

2. Reduce temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.

3. Meanwhile, in large skillet, toast pecans over medium-high heat 8 to10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

4. In cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein

Chef Tips

Fuji or McIntosh apples may be substituted for Granny Smith apples.

Almonds or walnuts may be substituted for pecans.

Roast Pork Loin with Glazed Apples, Sage & Pecans

Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!

Check out the video recipe here.

Check out the weekly ad here.

Prep: 30 minutes

Roast: 1 hour 30 minutes • Serves: 8

1½       teaspoons salt

1          teaspoon garlic powder

1          teaspoon ground black pepper

1          (5-pound) boneless, center-cut pork loin

1          can (14 ounces) less-sodium chicken broth

1          cup pecan pieces

3          medium Granny Smith apples, sliced

2          tablespoons unsalted butter

1/3       cup light brown sugar

2          teaspoons chopped fresh sage leaves

2          tablespoons cold water

1          tablespoon cornstarch

1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.

2. Reduce temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.

3. Meanwhile, in large skillet, toast pecans over medium-high heat 8 to10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

4. In cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein

Chef Tips

Fuji or McIntosh apples may be substituted for Granny Smith apples.

Almonds or walnuts may be substituted for pecans.

Food Club® Pumpkin Dump Cake

Don’t settle for a basic cake- make a pumpkin dump cake! This technique gives a delicious crunch to the top layer of the cake while still maintaining a fluffy and traditional cake layer underneath.

Ingredients:

1 15 oz. can Food Club® pumpkin

1 10 oz. can Food Club® Evaporated Milk

1 cup Food Club® light brown sugar

3 Food Club® eggs

2 tsp. pumpkin pie spice

1 box Food Club® yellow cake

1 cup Food Club® butter

1 cup crushed graham crackers

Instructions:

Preheat the oven to 350 degrees.

In a large mixing bowl, mix pumpkin, evaporated milk, brown sugar, eggs and spices.

Grease a 9×9 inch cake pan and pour liquid mixture inside.

In another large mixing bowl, mix cake mix and graham crackers. Sprinkle mixture over cake mix.

Melt 1 cup of butter and pour evenly over the cake.

Bake for 50 minutes (the edges should be brown and the cake should be mostly set).

Serve with ice cream and caramel for the perfect dessert.

Introducing Smoked Meats

Dinner’s Ready! That’s right—it’s dinner time. And we have you covered with our new, Smoke House meats. Our quality meats are slow smoked overnight, giving you the most flavorful, mouthwatering dinner that’s ready to go when you are. Smoke House meats… It’s nice to meat you. 


These delicious meals are available at our 70th South location!

Introducing Smoked Meats

Dinner’s Ready! That’s right—it’s dinner time. And we have you covered with our new, Smoke House meats. Our quality meats are slow smoked overnight, giving you the most flavorful, mouthwatering dinner that’s ready to go when you are. Smoke House meats… It’s nice to meat you. 

These delicious meals are available at the following locations:

  • 17th South
  • 21st South
  • East Ogden
  • Jeremy Ranch
  • Layton
  • Park City
  • South Ogden
  • Taylorsville

Introducing Smoked Meats

Dinner’s Ready! That’s right—it’s dinner time. And we have you covered with our new, Smoke House meats. Our quality meats are slow smoked overnight, giving you the most flavorful, mouthwatering dinner that’s ready to go when you are. Smoke House meats… It’s nice to meat you. 

These delicious meals are available at the following locations:

  • Cedar City
  • East St. George
  • Hurricane
  • Overton
  • Price
  • Richfield
  • St. George