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St. Jean Baptiste Ultimate Grilled Pork and Poutine

St. Jean Baptiste Ultimate Grilled Pork and Poutine

with Cheese Curds and Gravy

Grill
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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!

Tags:DiscoverySpicy
Allergens:Milk/LaitWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

320 g

Yellow Potato

56 g

Cheese Curds

(ContainsMilk/Lait)

7 g

Chives

2 unit

Beef Broth Concentrate

56 g

Onion, chopped

1 tbsp

Montreal Steak Spice

227 g

Asparagus

1 unit

Garlic, cloves

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
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
Utensils
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
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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