Cook the Cover: Canadian Living March 2014

Hello! Some of you may have noticed this little badge on the side of our blog and wondered what it was all about. I am happy to say that A Baked Creation was chosen to be a part of Canadian Living's Blogger Network. We will be working closely together on various projects this year and I can't wait to share them with you!

First, this is what I'm hoping to be a regular segment while I am a part of the team. I will be cooking the recipe from the upcoming covers of the magazine, giving it a test run, and sharing my thoughts and tips with you. I hope that sounds good to you, we're basically your guinea pig and troubleshooter before you pick up the magazine and get cooking yourself.

What I loved about this recipe was that it wasn't using anything I wasn't familiar with. Most of the ingredients are a staple in my fridge and pantry so it was only a matter of picking up a few items to get the meal ready.

Souvlaki-Style Pork Tenderloin with Mixed Vegetables
Shopping List: pork tenderloin, dried oregano, salt and pepper, extra-virgin olive oil, sweet potatoes, red onion, garlic, chicken broth, zucchini, sweet red pepper, lemon, and plain Greek yogurt.

By the way, I must be one of the slowest prep cooks in the city. But take the time to cut all the vegetables into little cube-like shapes, it will help with the suggested cooking time!

My sweet potatoes looking like a bowl full of cheddar cheese here. And can I say how much I love sweet potatoes? I've been making beautiful orange potato wedges for dinner these past weeks.

Love how colourful this plate is! Turns out that red onions are actually purple.

Fresh lemon juice for the recipe and we even added a splash to the garlic yogurt sauce.

Time to put this dish to the test! I placed it in front of Howard who was surprised and impressed at how easy it was to create a souvlaki-style meal. Not knowing beforehand what I was cooking, Howard really enjoyed the garlic yogurt sauce (he's a huge fan of tzatziki and could probably use it with most meats we cook) with the pork, it even prompted him to find out how one makes tzatizki from scratch. For a guy who refused to eat Brussel sprouts the night before, he happily ate his vegetable medley this time.

One of my favourite part of the recipe is that this makes enough for four, meaning we had enough left over to pack for lunch the next day! We are always looking for dinner recipes that carry over to lunches that we can take to work.

So give it a go! Brighten up your winter nights with this easy-to-make meal.

See what other bloggers thought about the recipe here.

Disclaimer: This is a sponsored post by Canadian Living and I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.