You may have seen our first post announcing participation in Alexia Foods’ Tastemaker Program. Now that we’ve made our way to November, the time has come to share a few of the recipes we’ve made and fun discoveries we’ve stumbled across in the last couple of months. Today marks the first recipe, and next week, we’ll have the perfect dish for the upcoming holiday. Plus, there will be products to give away and a behind-the-scenes look at at one part of Alexia Foods that has most likely been off limits to many. We have the scoop, and we’ll share it! Until then, we’re talking about French fries. If you are tired of dipping your tubers into ketchup, here is a new way to enjoy fries.
This summer, Amir spent his honeymoon in Canada–Vancouver, to be exact. Once he returned, he raved about all of the great food he ate, and all of us here in L.A. were jealous to see each meal posted in photos. One of the dishes he made sure to indulge in was poutine. What trip to Canada would be complete without poutine? We’d consider it blasphemy if you did not order a helping as soon as you landed across the border. If you have never heard of poutine, then picture a bowl of piping hot French fries topped with thick gravy and soft cheese curds. Sounds good, right? As history goes, restaurant owner Fernand LaChance packed up fries, with cheese in the bag, for a to-go customer, to which he replied “Ça va faire une maudite poutine”. Even the French can make “That’s going to make a damn mess” sounds eloquent.
Fast forward to today, and we’re sharing a poutine recipe with you featuring Alexia Foods’ Julienne House Cut French Fries with Sea Salt. We decided to dip a toe just outside the box and try a new variation of poutine. Although Alexia Foods offers a variety of fries, these seemed like the perfect foundation for the dish. The simple use of sea salt on the potatoes allows the flavor from slow-cooked pork tenderloin, sweetened fennel and onions and a dollop of cream to really shine. This is a rich way to present your next batch of French fries. It’s the best way to turn a side dish into a full meal.
If you plan to cook poutine or any other French fry creation, here’s your chance to win a kit that will set you up nicely. Leave a comment detailing your favorite way to enjoy French fries. Do you like them fried or baked? Salty or sweet? Overrun with toppings or plain and simple? Eligible commenters will have a chance to win an Alexia Foods Tastemaker kit with a wooden serving tray, sauce bowls, egg timer, wine charms, an Alexia apron and coupons for various products. Entrants must reside in the continental United States and leave a comment before Sunday, November 18 at 11:59 pm pst.
We don’t want to leave anyone out of the fun, so click this link to grab a $1.00 off coupon for Alexia products! Sign up to be an Alexia Ambassador, and you’ll receive points valid for prizes and snag coupons, recipes and more.
- 1 pound pork tenderloins, trimmed
- 1 large yellow onion, diced, divided
- 2 tablespoons olive oil
- 1 tablespoon plus ¾ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- ½ teaspoon dried oregano
- ½ teaspoon ground sage
- 1 tablespoon plus ¼ teaspoon kosher salt
- 1½ teaspoons black pepper
- 3 cups water, divided
- 1½ tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 medium fennel bulb, diced
- ½ cup brown sugar
- 3 ounces cream cheese, at room temperature
- 1 tablespoon heavy cream
- 1 tablespoon sour cream
- 27 ounces Alexia House Cut Julienne Fries with Sea Salt, baked
- Place the pork tenderloins and half of the diced onions into the slow cooker.
- In a separate bowl, whisk together the olive oil, 1 tablespoon apple cider vinegar, Dijon mustard, maple syrup, oregano, sage, 1 tablespoon kosher salt, black pepper and 2 cups of the water. Pour mixture over the pork, cover and turn the slow cooker to high for a four hour cook time. Turn the meat over every hour to ensure all sides are cooked. Shred the meat with two forks once done.
- As the meat cooks, place the butter in a wide pan over medium high heat. Once melted, add the fennel and remaining diced onion. Cook for 4-6 minutes, or until the vegetables have softened and begun to turn translucent.
- Add the apple cider vinegar, ½ cup water, brown sugar and salt. Stir well and bring to a boil, then reduce to a very low simmer. Cook, stirring occasionally, for 45-50 minutes or until the liquid has reduced by three-fourths. Remove from heat. Cover and set aside, or chill until ready to serve.
- For the topping, whisk together the cream cheese, heavy cream and sour cream. Cover and set aside, or chill until ready to serve.
- Before serving the meat, whisk together the remaining ½ cup water and cornstarch. Once combined, stir into the pork in the slow cooker and cook until the sauce thickens slightly, approximately 5 minutes.
- To serve, top cooked fries with pulled pork, sweetened fennel and onions and a dollop of the cream sauce. Serve immediately.
Disclaimer: We are part of the Alexia Foods Tastemaker Program and received samples and compensation for participation. All opinions are our own.
Other recipes you may enjoy...
First In Its Class
Orange Marmalade Pork Belly
Chris’ Test Kitchen
Going Whole Wheat With Hodgson Mill
Jason’s Test Kitchen