Aloha from Hawaii!
I have been enjoying the sun and surf with my family in Hawaii for the past week and a half and I’m trying not to think about the fact that we are flying home to the bitter cold in a few days. We’ve been getting updates from friends and family back in Calgary about the cold weather–it sounds like we decided to vacation at the optimal time (not to rub it in fellow Calgarians)!
We’ve been loving the beautiful weather here in Maui and have managed to get to the beach everyday for at least a couple of hours of swimming and soaking up the sun. Our three year old has been in heaven, building sand castles and “surfing” with his boogie board. Our 7 month old has never been happier, getting her fair share of ocean time and playing in the sand.
One of the highlights of our trip has been the amazing food. The fresh fish and seafood, fruits and veggies, macadamia nut treats and coconut drinks to name a few favourites. But one of the best meals that we’ve had so far on the island was tonight’s dinner, Souvlaki-Style Pork Tenderloin and Mixed Vegetables. I made this delicious recipe because it was my first assignment (so exciting!) as one of the Canadian Living Network bloggers. This recipe will be featured in Canadian Living’s March 2014 issue (hits newsstands today!), so I was asked to recreate it and write about it on my blog. A few months ago, I was thrilled to be chosen to be a part of Canadian Living’s “CL Voices Network”, which means that I will be writing blog posts (on this blog) for Canadian Living, testing and sharing tasty recipes like this one, writing about healthy products and taking advantage of any other exciting assignments that are thrown my way. As a longterm fan of Canadian Living, I am bursting with excitement about this new venture and am honoured to be a part of the Canadian Living team.
This is one of the best pork tenderloin recipes (my hubby and kids can attest to this) that I’ve ever tried. Although this recipe incorporates mostly greek flavours (which I love), I thought that is would be fitting to mention the fact that pork is actually a big part of the Hawaiian cuisine–being that traditionally, pigs were raised for religious sacrifice–and is often served at Hawaiian celebrations (such as Luau’s). I had planned on barbecuing instead of baking (because the thought of turning on the oven in this heat and humidity was not appealing), but decided at the last minute to follow the recipe as is and bake it. I’m so glad that I did because it turned out perfectly! Not only was this delicious, but it is also very nutritious. Pork tenderloin is extremely lean, so it doesn’t send us over the edge calorie-wise like some higher fat red meats do, but it is also very tender and moist if cooked correctly. The medley of vegetables alongside the pork is colourful and nutrient-rich. There is no need for an additional starch or grain with this meal because the nutrient and fibre-rich sweet potato provides all of the starch needed. Any leftover pork will be perfect in sandwiches, on pizza or paired with leftover veggies for lunch or dinner the next day.
Here is a link to this delicious recipe: Souvlaki-Style Pork Tenderloin and Mixed Vegetables
Disclaimer: This is a sponsored post by Canadian Living and I received compensation for it. All opinions are my own.