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Shop for the freshest produce, and stock your pantry with all those necessary staples. You'll be sure to find the best grocery deals in the Laguna, Grants, Milian area. This week's Marketplace @ Dancing Eagle specials include: • 4 for $5 Avocados • $4.99/lb Top Sirloin Steak • 3 for $1 Kiwifruit • $1.29/lb D'Anjoi Pears • $1.98 Shurfine Pancake Syrup Click the link to view the complete sales ad.

Dancing Eagle Presents Your Guide to Eating Healthy this Winter! Check back weekly for new recipes.

The Marketplace @ Dancing Eagle provides a refreshing blend of fresh produce, meat, dairy and packages goods. Conveniently located at Interstate 40, Exit 108, the grocery store is stocked with everything your family needs. Weekly sales on seasonal produce, choice selection of meat and household staples are announced every Wednesday so check back often. 


Pork Tenderloin Tips with Apricot Sauce

Recipe via afamilyfeast.com

Ingredients: 

  • 1 tablespoon extra virgin olive oil
  • 1 large leek - top remove and cleaned of all sand, sliced into thick half circle pieces
  • 1 teaspoon Herbes De Provence
  • 1 teaspoon dry mustard
  • ½ teaspoon pepper
  • Juice from one fresh lime, about 2 tablespoons
  • 4 fresh apricots cut in half, pits removed and each half slices into five slices
  • 1 cinnamon stick
  • 3 tablespoons brown sugar
  • ½ cup good-quality apricot jam
  • ¼ cup water
  • 2 - 3 pounds pork tenderloins, cute into 4-5 ounce pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

 

  • Active Prep: 15 minutes
  • Ready In: 15 minutes
  1. In a medium sauté pan over medium high heat, heat oil and add leeks, Herbes De Provence, dry mustard and pepper and sauté for two minutes. Add the lime juice and cook until all liquid has evaporated.
  2. Lower heat to medium and add apricots and cinnamon stick and sauté for one to two minutes or until apricots are almost tender. Add brown sugar, apricot jam and water and simmer on medium until a nice sauce forms and the apricots are tender but not falling apart. (Firm but tender). Remove from heat and set aside.
  3. Preheat oven to 425 degrees.
  4. Remove any excess fat and silver skin from pork and cut into 4-5 ounce pieces. Then coat all sides with the salt and pepper. In a large oven proof sauté pan (cast iron works well), heat olive oil to smoking hot over medium high to high heat.
  5. Place pork pieces in making sure they don’t touch and sear on all sides (5-10 minutes total).
  6. Place pan in preheated oven and cook for 10-15 minutes or until done. We left ours in for 12 minutes for medium rare. If you like pork cooked further, leave in until your desired doneness.
  7. Once out of the oven, transfer to a platter and loosely cover with foil and let rest for 10 minutes.
  8. Take any pan juices accumulated in the sauté pan and add to the sauce. Slowly heat the sauce to serving temperature, being careful not to overheat.
  9. Either serve pork tips whole or sliced to your guests topped with the pan sauce.

Recipe items on sale at the Marketplace @ Dancing Eagle this week:

  • $1.79/lb Pork Tenderloin Tips
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