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Ultimate Poutine with Grilled Pork Tenderloin

Ultimate Poutine with Grilled Pork Tenderloin

with Asparagus, Cheese Curds and Gravy
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
720 kcal
Protein
: 
52g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Mustard
  • Soy
  • Wheat
  • May contain traces of allergens
  • Milk
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pork Tenderloin

½ cup

Cheese Curds

(Contains: Milk)

7 g

Chives

56 g

Yellow Onion, chopped

12 g

Montreal Spice Blend

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

227 g

Asparagus

1 unit(s)

Garlic, cloves

1 unit(s)

Russet Potato

20 g

Gravy Spice Blend

(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

2.5 tbsp

Oil*

0.13 tsp

Salt*

Calories720 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate39 g
Sugar5 g
Dietary Fiber6 g
Protein52 g
Cholesterol155 mg
Sodium1180 mg
Trans Fat1 g
Potassium1500 mg
Calcium300 mg
Iron6.5 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.

Cooking Steps

Roast potatoes
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to medium (approx 450°F).
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, thinly slice chives.
  • Peel, then mince or grate garlic.
  • Trim and discard bottom 1-inch from asparagus.
  • To a plate, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Set aside.
  • On a clean plate, pat pork dry with paper towels. Add 1 tbsp oil, then season all over with Montreal Spice Blend. 
Grill pork and asparagus
3
  • Add pork to the grill. Close lid and grill for 10-12 min, turning occasionally, until pork is cooked through.**
  • When pork is almost done, add asparagus to the other side of grill. (TIP: Arrange asparagus spears across grill grates to keep them from falling through.)
  • Close lid and grill asparagus for 2-4 min, flipping once, until tender-crisp. 
  • When pork and asparagus are done, remove from the grill and transfer to clean plate. Cover loosely with foil and set aside to rest for 2-3 min. 
Make gravy
4
  • Meanwhile, in a large non-stick pan over medium, melt 1 tbsp (2 tbsp) butter.
  • When butter is melted, add onions and garlic. Season with salt and pepper. Cook for 2-3 min, stirring often, until softened.
  • Sprinkle Gravy Spice Blend over onions and garlic, then stir to coat. Add 1 cup (1 1/2 cups) water. Bring to a simmer.
  • Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with salt and pepper.
Finish and serve
5
  • Thinly slice pork.
  • Divide pork, asparagus and potatoes between plates.
  • Top potatoes with cheese curds and gravy.
  • Spoon remaining gravy over pork. 
  • Sprinkle with chives.
Meal right image

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