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You can pick your friends. You can pick your nose. But you can’t pick your friend’s noses. Perhaps that’s not the image your want to start a food blog – but it is what it is, and that sentiment sums up the banal acceptance that comes with not being that person who carries their kitchen scale with them when visiting others; rather, you drink a glass of wine and make no comment about the delicious bread stuffing in the pork loin. You just eat it with a kind of simple gratitude and relish, yet restraint that doesn’t go for the second portion. The frozen yoghurt, however, at the end of the meal…I may admit to a little too much relishing in gratitude and not enough restraint. That said, I didn’t lick the bowl clean.

My entire family decided ahead of time on pork loin for this weekend’s banquet and business. The business of naming our newly acquired sailboat, searching for the perfect marina for it, and lastly booking a family vacation for next winter. We’ve settled on some pretty simple names for the boat, either: “C’est la vie” or simply “The Boat.” Part of me would like to see us name the boat: the boat in the kind of font that ticks out of one of those vintage label makers. I think it will suit this particular boat as it is a vintage 1977 O’Day Tempest. 1977 O'Day Tempest The search for marinas led to more “eating out” choices, which were sustaining but less than savoury. Ah…well, c’est la vie? day 6 of 30 Healthy Eating Challenge


1 tsp peanut butter

1 cup coconut milk

1 banana

1/2 cup ice blended.



Grilled chicken breast

Garden salad

Balsamic vinaigrette



Greek salad with copious amounts of sheep’s milk feta cheese

Roasted brussel sprouts (in the marinade and juices of the pork loin)

Grilled Portobello mushroom with blue cheese crumble

Stuffed pork loin

Marinade below

The pork loin was beyond words in the categories of delicious food. I had what I thought to be a really calorie friendly marinade, but the stuffing really did make the meal even better.

As my sister-in-law prepared the stuffing (which is “Stuff and Such” with a couple handfuls of dried cranberries thrown in), I trimmed 3/4 of the loin. My brother prepared the other quarter of the loin in the crockpot for pulled pork for Sunday’s lunch (recipe forthcoming). I trimmed the meat of all its silver skin, then sliced it open – salt and pepper, then stuffing, then I got my brother to tie the entire thing up so I could get a picture. tying off a pork loin The marinade is simple enough.

Pork Loin Marinade

1⁄2 cup olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced

Mix all ingredients and pound the parsley a little to get it good and fragrant. Ideally we would marinade overnight, but since we arrived too late the night before – everything was same day preparation. stuffed pork loin - oven ready We poured the entire marinade over the loin and popped it in the oven at 400 degrees and cooked it for 45 minutes and then threw in a pound of Brussels sprouts that my mother trimmed and cut in half. We then continued cooking until the meat reached an internal temperature of 160 degrees (about another 30 minutes) – or until the Portobello’s were ready.

Thoughts: the brussels sprouts could have been added a touch earlier, but were still delicious.