Walmart recipes

GLAZED PORK TENDERLOIN

Portions : 4 - Preparation : 15 minutes - Cooking time : about 20 minutes

Ingredients

• 1 Québec pork tenderloin
• 60 ml (4 tablespoons) maple syrup
• 15 ml (1 tablespoon) horseradish
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) dried mushroom powder (Cep or other)
• 5 ml (1 tsp.) herbes de Provence blend
• 45 ml (3 tbsp.) olive oil
• Salt and pepper to taste

The asparagus

• 1 bunch asparagus
• 60 ml (4 tbsp.) olive oil
• 30 ml (2 tbsp.) white wine or white balsamic vinegar
• 15 ml (1 tbsp.) maple syrup
• 1 lemon, zest
• 12 slices bacon
• Salt and pepper to taste

Potatoes

• 1 L (4 cups) Grelot potatoes, boiled
• 60 ml (4 tbsp.) olive oil
• 1 clove garlic, minced
• 5 ml (1 tsp.) herbes de Provence blend
• Salt and pepper to taste

The sauce

• 1 shallot, finely chopped
• 30 ml (2 tbsp.) olive oil
• 1 Knorr vegetable bouillon cube
• 500 ml (2 cups) 35% cream
• salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. In a bowl, combine maple syrup, horseradish, garlic, mushroom powder, herbes de Provence, salt and pepper.
3. Brush pork tenderloin with olive oil and season with salt and pepper.
4. On the barbecue grill, sear the pork tenderloin for 2 minutes on each side.
5. Brush the meat with the prepared mixture and continue cooking indirectly, with the lid closed, for 12 to 15 minutes, depending on desired doneness.
6. Baste meat again during cooking.
7. Remove from barbecue and set aside, wrapped in aluminum foil, for 5 minutes.
8. Meanwhile, clean and trim asparagus.
9. In a bowl, combine olive oil, vinegar, maple syrup, zest, salt and pepper.
10. Add asparagus to coat.
11. Lay 3 slices of bacon side by side on work surface.
12. Place 4 or 5 asparagus spears at one end of each slice and roll up to form an asparagus ballotin.
13. Make 4 bundles of asparagus.
14. Grill the asparagus bundles indirectly, with the lid closed, for 10 to 15 minutes, then set aside.
15. For the potatoes, once cooked in boiling water, coat with olive oil, garlic, herbes de Provence and season with salt and pepper.
16. On the barbecue grill, sear the potatoes for 2 to 3 minutes.
17. For the sauce, in a hot saucepan, sauté the shallot in olive oil for 1 minute.
18. Add stock cube and cream and simmer for 5 minutes. Check seasoning.
19. Garnish each plate with a medallion of pork tenderloin, a bundle of asparagus and potatoes, and top with the prepared sauce.

BEEF STRIPLOIN WITH CURRY AND COCONUT, ROASTED EGGPLANT

Portions : 4 - Preparation : 15 minutes - Cooking time : 15 to 20 minutes

Ingredients

• 4 Québec beef striploins
• 30 ml (2 tablespoons) curry powder
• 15 ml (1 tbsp.) Gara Masala
• 30 ml (2 tbsp.) honey
• 15 ml (1 tbsp.) tomato paste
• 30 ml (2 tbsp) Montreal steak spice blend
• 15 ml (1 tbsp.) fresh ginger, chopped
• 1 lime, zest
• 90 ml (6 tbsp) coconut milk

Vegetables

• 2 jalapenos, diced
• 4 to 6 mini eggplants, round, halved
• 4 red onions, thickly sliced
• 60 ml (4 tbsp.) olive oil
• 1 mango, diced
• 2 limes, juice removed
• 1 clove garlic, minced
• salt and pepper to taste

Toppings

• 60 ml (4 tbsp.) fresh coriander leaves, chopped
• 60 ml (4 tbsp.) fresh mint leaves, chopped
• 60 ml (4 tbsp.) peanuts, caramelized and crushed
• Mango sorbet
• 4 Naan breads, toasted

Preparation

1. Preheat barbecue to high.
2. In a bowl, combine curry powder, Garam Masala, honey, tomato paste, steak spices, half the ginger, lime zest and coconut milk.
3. Add the meat and marinate while you prepare the rest of the recipe.
4. On a barbecue grill over high heat, sear the jalapenos for 3 minutes on each side. Then set aside.
5. Meanwhile, brush eggplant and onion rings with olive oil and season with salt and pepper.
6. On the barbecue grill, sear the eggplants and onion rings for 2-3 minutes on each side. Remove onions and set aside.
7. Continue cooking eggplants, indirectly, with lid closed, for 10 minutes or until tender.
8. Remove the meat from the marinade and, on the barbecue grill, sear for 2 to 3 minutes on each side.
9. Continue cooking indirectly for the time required, depending on desired doneness and thickness of meat.
10. Remove and let stand, wrapped in aluminum foil, for 5 minutes.
11. In a bowl, combine mango, jalapenos, lime juice, garlic, olive oil, remaining ginger, salt and pepper.
12. Divide the eggplants and grilled onions between each plate, and top with the mango and jalapenos salsa.
13. Cut the meat into thick slices and place them in the center of the plate, add a quenelle of mango sorbet and scatter over the coriander, mint and peanuts, adding a piece of toasted Naan bread.

HALF-BAKED COOKIES, CREAMY GRILLED PINEAPPLE

Portions : 4 - Preparation : 20 minutes - Cooking time : 15 to 20 minutes

Ingredients

• 1 pineapple
• 90 ml (6 tablespoons) brown sugar
• 500 ml (2 cups) fresh cherries, pitted
• 250 ml (1 cup) dark rum
• 30 ml (2 tbsp.) vanilla extract
• 1 roll Pillsbury Chocolate Chip Cookies
• 250 ml (1 cup) plain or vanilla yogurt
• 125 ml (1/2 cup) crunchy Quaker cereal

Preparation

1. Preheat barbecue to maximum.
2. Remove the rind and cut the pineapple into thick slices.
3. Using a knife or round cookie cutter, remove the core from each pineapple slice and sprinkle with brown sugar on both sides.
4. Grill the slices on the barbecue for 2 to 3 minutes on each side. Set aside.
5. Meanwhile, in a bowl, combine the cherries, rum, remaining brown sugar and vanilla extract and marinate for a few minutes.
6. Remove the cherries from the mixture and place them on the barbecue grill (watch out for flames) and let them grill for 2 to 3 minutes. Set aside.
7. Form 4 large balls of cookie dough and flatten slightly on the work surface.
8. On the barbecue grill (or on a baking mat if you have one), cook the cookies indirectly, with the lid closed, for 8 to 10 minutes.
9. Let the cookies cool (they won't be completely cooked inside).
10. Divide the yogurt between the plates, add a slice of pineapple, a giant cookie and garnish with cherries and cereal.

TOFU SALAD

Portions : 4 - Preparation time (excluding marinade) : 15 minutes - Cooking time : 8 minutes

Ingredients

• 1 salad mix (cabbage, carrot, broccoli)
• 30 ml (2 tablespoons) soy sauce
• 30 ml (2 tbsp.) sugar
• 8 ml (1/2 tbsp.) 5-spice blend
• 15 ml (1 tbsp.) hot sauce (Sambal Oelek)
• 2 limes, juice
• 30 ml (2 tbsp.) fish sauce
• 1 block firm or extra-firm tofu, coarsely cubed
• 2 bunches green onions
• 500 ml (2 cups) quinoa, cooked
• Salt and pepper to taste

Dressing

• 60 ml (4 tbsp.) tahini
• 60 ml (4 tbsp.) water
• 120 ml (8 tbsp.) olive oil
• 30 ml (2 tbsp.) soy sauce
• 15 ml (1 tbsp) ginger
• 45 ml (3 tbsp.) maple syrup
• 1 lemon, juice
• salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. In a bowl, combine soy sauce, sugar, 5-spice blend, hot sauce, lime juice and fish sauce.
3. Add the tofu cubes to the prepared mixture and marinate for a few minutes to a few hours.
4. On the barbecue grill, sear the tofu cubes for 3 minutes on each side.
5. On the same grill, sear the whole green onions for 1 minute on each side, then season with salt and pepper. Cut scallions in half.
6. In a bowl, whisk together tahini, water, olive oil, soy sauce, ginger, maple syrup and lemon juice. Check seasoning.
7. In a bowl, mix the prepared vinaigrette with the salad mix, then add the quinoa, green onions and tofu cubes.