Poutine

• 1 tablespoon Olive Oil
• 2 tablespoon Butter
• 2 tablespoons Flour
• 1 pound Pork Tenderloin { cut in bite sized pieces
• 1/2 cup Cheddar Cheese Curds
• 1 1/2 cups Beef Broth
• 1/2 bag French Fries {32 oz, Ore Ida crispy}

1. 1. Preheat oven according to the directions on bag.
2. 2. In a skillet, heat olive oil over med-hi heat.
3. 3. Divide the pork into two batches. Cook one at a time to keep temperature steady. add pieces of pork cook for 3- 4 minutes each side. Do not move meat while it cooks. You want small bits of pork to stick to the bottom of the pan. Remove pork let cool and cut into bite sized pieces.
4. 4. Repeat step 3 with the second batch.
5. 5. Place the french fries on a greased baking sheet and set in oven to cook according to directions.
6. 6. Reduce heat of skillet to medium. Add butter and flour, stirring to make a roux. Use a wire whisk, stir flour and butter constantly until it turns light brown like the color of peanut butter.
7. 7. Pour the beef stock into the skillet, use whisk to make the roux into a gravy for the poutine.
8. 8. Season gravy with salt and pepper to taste, stirring occasionally. When gravy reaches the desired thickness reduce heat to low.
9. 9. When fries are done, top them with cheddar cheese curds and pieces of pork. Reduce oven temp to warm. Heat fries for 5 more minutes.
10. Remove from oven put on platters and top with gravy. Serve.

olive oil, butter, flour, tenderloin, cheddar cheese curds, beef broth, fries

Taken from www.epicurious.com/recipes/member/views/poutine-5b1b0381fe03a87f78126b90 (may not work)