Cretons de Quebec

Wendy 0

"A French-Canadian breakfast spread for toast. Absolutely delicious! You can spread mustard or jam over to make the taste even better! Pumpkin pie spice can be substituted for the mixed spice in this recipe. "

Ingredients 1 h 35 m {{adjustedServings}} servings 274 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place pork in a large, deep skillet. Cook over medium high heat until evenly brown.
  2. Drain off fat. Add milk, onion, garlic, mixed spice, salt and pepper. Continue simmering on medium-low heat, stirring frequently, until milk evaporates. Let cool and serve.
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Reviews 2

  1. 2 Ratings


This tasted nothing like the Cretons de Quebec I've had in Canada. I modified to the following: 1 pound lean ground pork, 1 cup whole milk, 1 cup whole wheat fresh bread crumbs, 1 onion finely chopped, 2 cloves of garlic, crushed and chopped, 1/2 tsp cinnamon, 1/2 tsp ground cloves, 1 tsp dry parsley, 1/2 tsp dry marjoram, 1/4 tsp allspice, and 1 tsp ground black pepper. I also zapped in the food processor for just a two-three pulses to give it a creamier texture. This came much closer to what I've tasted in cafes.


I have been making cretons for years and I have never cooked the pork before adding milk. Also if you are going to add onion may I suggest you use dehydrated onions as fresh end up making your cretons slightly slimy. I add cinnamon, sea salt , black pepper(a generous amount) and a tea spoon of chicken stock powder for extra flavor. For best results use whole milk, especially if you are using lean pork. I always get rave reviews for my cretons, even from my very english friends that hesitated eating the gray block of meat I was serving them!