Bargains you can't miss: With pork at this price, it's time to stock up

Can't miss deals: with pork at this price, it's the time to stock up


In order to help our readers deal with the repercussions of rising food prices, among other things, our new collaborator Myriam Gendron, creator of the site Just food< /em>, offers a low-cost menu every week from the best grocery discounts of the week.


Christmas is a month away, but the flyers have inspired me to give you this advice this week: if you can, start buying your recipe necessities (which will last until then, of course) when the discount is worth it. the penalty. Why talk about it so soon? Because during holidays and special events, grocers know that they don't really need to entice you with the bargain of the year and that you're going to have to make some purchases, whatever the price…and the total bill can add up quickly! Add to that when everyone is cooking the same thing, the shelves can also be empty quite quickly.

You absolutely need canned condensed soup or colorful crispy cereals for your recipes ? It's worth browsing through the flyers and spotting the good deals to avoid headaches when the time comes.

This week, pork tenderloin is $3.77/lb at Super C and pork half-loin at $1.99/lb at Maxi and Provigo. These cuts are perfect when cut into cubes, which can be much more advantageous and economical than ready-made ones at the grocery store. If the pieces of meat are nice (and not too fat), you could buy some in advance and use them for a classic tourtière or even for a stew, it will keep well in the freezer until then! 

Happy Meals…and Bon Appetite!




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  • Servings: 4
  • Prep: 15 min
  • Cook: 20 min


1⁄4 cup lemon juice

1 tsp. grated lemon zest

5 tbsp. tablespoon olive oil

2 cloves of garlic, finely chopped

1⁄2 tsp. dried rosemary

1⁄2 tsp. dried thyme + 1 tsp.

1⁄2 tsp. hot pepper flakes (optional)

8 boneless chicken thighs, skin removed (about 1 1/4 lbs)

2 slices of country bread, 2 each .5 cm thick, cut into cubes

2 tbsp. tablespoon grated Parmesan cheese

2 zucchini, cut into pieces

1 cup cherry tomatoes

salt and pepper


  • In a large bowl, combine lemon juice and zest, 2 Tbsp. tablespoons olive oil, garlic, rosemary, 1⁄2 tsp. thyme and hot pepper flakes, if desired. Salt and pepper. Add the thighs and mix well. Place the thighs on a baking sheet lined with parchment paper and drizzle with the marinade.
  • In a bowl, combine the bread cubes, 2 tbsp. tablespoons olive oil and parmesan. Spread the mixture on a baking sheet lined with parchment paper, then push it to one side. On the other side of the baking sheet, spread the zucchini and tomatoes. Drizzle with remaining olive oil and thyme. Season with salt and pepper.
  • Place both baking sheets in a preheated 425°F oven and bake for 20 to 25 minutes, or until the juices that run from the chicken, when pierced with a fork, run clear and the croutons are browned (switch the trays halfway through cooking and stir in the croutons and vegetables). Just before serving, toss the roasted vegetables with the parmesan croutons. 


The day before, take a few minutes to marinate the chicken and cut the vegetables and bread cubes. When the evening comes, all you have to do is put it all in the oven!




  • Servings: 4
  • Prep: 5 min
  • Cooking: 25 min 


7 carrots, halved or quartered lengthwise

4 French shallots, halved

3⁄4 tbsp. grated or ground nutmeg

3 tbsp. olive oil

1 trimmed pork tenderloin (1 lb)

1⁄4 cup orange marmalade

1 tbsp. old-fashioned mustard

1⁄2 tbsp. dried sage



  • In a large bowl, combine the carrots and shallots with the nutmeg and 2 tbsp. oil. Salt and set aside.
  • Salt the pork tenderloin on each side. In a large ovenproof skillet, heat the remaining oil over medium-high heat. Add pork tenderloin and cook, turning often, for 5 minutes or until browned. Add reserved carrot mixture. Continue cooking in preheated 425°F oven for 15 minutes or until pork is still slightly pink inside. Place the pork tenderloin on a cutting board, loosely cover with aluminum foil, and let rest for 5 to 10 minutes before slicing.
  • Meanwhile, in a small saucepan, combine marmalade, mustard and sage. Cook over medium heat for 3 to 5 minutes or until the sauce has thickened slightly and is syrupy.
  • Toss the carrots in the skillet to coat them with the pork cooking juices. Put the slices of pork tenderloin in the pan and drizzle with the sauce.




  • Servings: 6
  • Preparation: 10 min
  • Cooking: 12 min 


1 tbsp. vegetable oil

1⁄2 tbsp. lime juice

1⁄2 cup diced pineapple

1⁄2 cup corn kernels

1 tomato, diced

2 green onions, finely chopped

1 lb white-fleshed fish fillet

1⁄2 red bell pepper, cut into thin strips< /p>

6 Boston lettuce leaves

1⁄4 cup chopped fresh cilantro

6 whole wheat tortillas 20 cm in diameter

low-fat sour cream (optional)

salt and pepper


  • In a small bowl, combine oil and lime juice, pineapple, corn, tomato and half the green onions. Salt and pepper. Set aside.
  • Place the fish fillets on a baking sheet lined with parchment paper. Season the fillets with salt and pepper, then cover with the reserved salsa. Place the bell pepper on the baking sheet. Bake in preheated 425°F oven for 12 to 15 minutes or until the flesh of the fish flakes easily with a fork.
  • When ready to serve, scatter the lettuce leaves, fish, salsa, bell pepper, cilantro and remaining green onions over the tortillas. Garnish with sour cream, if desired. Roll tortillas tightly over filling.




  • Servings: 4
  • Preparation: 20 min
  • Cooking: 6 min 


1 1⁄2 cup rice white, cooked

1 can black-eyed beans

2⁄3 cup julienned carrots

1 cup halved cherry tomatoes

1 cup baby spinach< /p>

About 2⁄3 cup crumbled feta cheese

2 green onions, chopped

4 eggs

2 tbsp. white vinegar


1⁄2 cup tahini

1⁄4 cup mayonnaise

1⁄4 cup of lemon juice

2 tbsp. water

1 tbsp. tablespoon vinegar


  • Nicely divide the rice, beans, carrots, cherry tomatoes, baby spinach, feta and green onions into four bowls.
  • Pulse tahini sauce ingredients in a small blender. Set aside.
  • Heat a large saucepan halfway filled with water, until simmering. Add the vinegar.
  • Crack an egg into a cup. Slip the egg gently into the water. Using a spoon, immediately fold the egg white over itself. 
  • Cook for 3 minutes, then scoop out the egg with a spoon hole. Place the egg on a paper towel. Make two eggs at a time.
  • Place an egg on each bowl, garnish the sides with tahini sauce and cut the egg in half before serving. 


For the beans, the kind of your choice would also do the trick!




  • Servings: 4
  • Preparation: 15 min
  • Cooking: 15 min 


1 vs. canola oil

1 lb chicken thighs, cut into bite-size pieces

1 onion, sliced

2 tbsp. grated fresh ginger

2 cloves garlic, finely chopped

2 bell peppers, diced

1 small chili pepper, seeded and sliced

1 small zucchini, sliced ​​on the bias

1 green onion, sliced

1⁄2 cup unroasted peanuts salted

1⁄4 cup chopped fresh cilantro (optional)

Sauté sauce

3 tbsp. reduced-salt soy sauce

3 tbsp. rice vinegar

3 tbsp. liquid honey

3 tbsp. water

1 tbsp. sesame oil

2 tbsp. cornstarch


  • In a wok or large skillet, heat half the oil over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until browned. Remove the chicken from the pan and set aside on a plate.
  • Meanwhile, in a small bowl, using a whisk, combine the soy sauce, rice vinegar, honey, water, sesame oil and cornstarch for the sauce. 
  • In the wok, heat the remaining oil over medium-high heat. Add the onion, ginger and garlic, and cook, stirring, for 2 minutes. Add the peppers, chilli and zucchini, and continue cooking, stirring, for 3 minutes or until the vegetables are tender but still slightly crunchy. Add the reserved chicken and pour the sauce. Cook, stirring, for 2 minutes or until the chicken is no longer pink inside and the sauce has thickened. Serve sprinkled with green onion, peanuts and cilantro, if desired.