The recipes below feature items from this weeks specials!

Chipotle Crusted Pork Tenderloin

On Sale - Pork Tenderloin $3.99 per lb

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 3 tablespoons chipotle chile powder
• 1 1/2 teaspoons salt
• 4 tablespoons brown sugar
• 2 (3/4 pound) pork tenderloins

Preheat grill for medium-high heat.

In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.

Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Filet Mignon with Rich Balsamic Glaze

On Sale - Filet Mignon $10.99 per lb

• 2 (4 ounce) filet mignon steaks

• 1/2 teaspoon freshly ground black pepper to taste

• salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Spicy Baked Cod Fillets

On Sale - Cod Fillets $6.99 per lb

• • 2 tablespoons plain non-fat yogurt
  • 1 teaspoon ginger-garlic paste
  • 2 tablespoons tandoori masala paste
  • 2 teaspoons canned pureed tomatoes
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 5 tablespoons lemon juice
  • 1 egg, beaten
  • 2 1/2 tablespoons cayenne pepper, or amount to taste
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon fresh-ground black pepper  
  • 5 (6 ounce) cod fillets, rinsed and dried with paper towels
  • 2 teaspoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh cilantro, for garnish
  • 1 lemon, cut into wedges
  • 1/2 red onion, thinly sliced

Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.

Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.

Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.

Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.

Baked Orange Roughy Italian-Style

On Sale - Orange Roughy Fillets $8.99 per lb

• 1/4 cup Italian seasoned bread crumbs

• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated Romano cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1 pound orange roughy fillets
• 1/4 cup butter, melted
• 1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.

In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.

Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.

Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.