3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE
500 - 540 ml SELECTED VARIETIES
30 AIR MILES® Bonus Miles when buying 3
Quarter the potatoes; cut the 4 peppers into strips; and cut up half the ginger and 1 pearl onion.
Place these ingredients in a bowl, drizzle with olive oil and salt.
Transfer to a grill sheet pan. Set aside.
Seed and cut up red pepper and hot pepper; peel garlic cloves and remaining ginger; and cut up remaining onion.
In a pan over medium heat, lightly brown these vegetables in olive oil for about 5 minutes. Add maple syrup and cook 1 minute.
Deglaze with cider vinegar.
Transfer to the bowl of a food processor and purée. Taste and salt to taste.
Refrigerate to cool completely.
Brush veal tenderloin with pepper purée and marinate for 1 - 2 hours.
Preheat barbecue to medium-high.
Place grill sheet pan of vegetables on hot grills and start cooking.
After 10 minutes, add whole veal tenderloin and sear 2 minutes per side, then move to the cooler part of the grill and cook over indirect heat.
Cook 4 - 5 minutes per side, basting again with marinade.
Veal is done to medium when meat thermometer reads 160°F (71°C), and well-done whenl it reads 170°F (77°C)
Let meat stand 10 minutes. Serve with grilled vegetables.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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