St. Jean Baptiste Ultimate Grilled Pork and Poutine
with Cheese Curds and Gravy
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.
Ingredients
340 g
Pork Tenderloin
320 g
Yellow Potato
56 g
Cheese Curds
(Contains Milk)
7 g
Chives
2 unit
Beef Broth Concentrate
56 g
Onion, chopped
1 tbsp
Montreal Spice Blend
227 g
Asparagus
1 unit
Garlic, cloves
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
