HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSt. Jean Baptiste Ultimate Grilled Pork And Poutine
St. Jean Baptiste Ultimate Grilled Pork and Poutine

St. Jean Baptiste Ultimate Grilled Pork and Poutine

with Cheese Curds and Gravy

Read more

Celebrate St. Jean Baptiste day with a Quebec classic: pork and poutine! Succulent grilled pork gets the perfect side pairing of spring asparagus and hearty roasted potatoes topped with DIY onion gravy and gooey cheese curds!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

320 g

Yellow Potato

56 g

Cheese Curds


7 g


2 unit

Beef Broth Concentrate

56 g

Onion, chopped

1 tbsp

Montreal Steak Spice

227 g


1 unit

Garlic, cloves

1 tbsp

All-Purpose Flour


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate47 g
Sugar6 g
Dietary Fiber7 g
Protein52 g
Cholesterol155 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Aluminum Foil
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Cut potatoes into 1-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.


Meanwhile, thinly slice chives. Peel, then mince or grate garlic. Trim and discard bottom 1-inch from asparagus. Transfer asparagus to a plate, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat. Set aside. Pat pork dry with paper towels, then season all over with Montreal Steak Spice.


Add pork to the grill. Close lid and grill, turning occasionally, until pork is cooked through, 10-12 min.** When pork is almost done, add asparagus to the grill. Close lid and grill asparagus, flipping once, until tender-crisp, 3-4 min.


When pork and asparagus are done, remove from the grill and transfer to a plate. Cover loosely with foil and set aside to rest for 2-3 min.


Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add onions, garlic and 2 tbsp butter (dbl for 4 ppl).Cook, stirring often, until onions soften,1-2 min. Sprinkle flour over top. Stir to combine, 1 min. Add broth concentrates and3/4 cup water (dbl for 4 ppl). Simmer, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.


Thinly slice pork. DIvivde pork, asparagus and potatoes between plates. Top potatoes with cheese curds and gravy. Sprinkle with chives.