Juice of 1/2 lemon
1/4 teaspoon minced garlic
1/4 teaspoon dried parsley
1/8 teaspoon dried rosemary
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch of Stevia
Pinch of ground cinnamon
4 to 6 ounces sliced pork tenderloin
3 cups broccoli florets
1/2 cup grilled pineapple or 2 slices
Prepare the marinade: Mix the lemon juice, garlic, parsley, rosemary,
oregano, salt, Stevia, and cinnamon in a small bowl. Put the pork in a large
zippered plastic bag and pour the marinade into the bag. Close tightly.
Marinate in the refrigerator for a minimum of 30 minutes, although overnight
is best.
Prepare a charcoal or gas grill. Drain and grill the pork over high heat,
turning only one to two times, about 5 to 6 minutes total. (A high temperature
keeps the tenderloin from drying out.)
Remove the tenderloin from the grill and keep warm. Place the broccoli
florets in a grill basket and put along with pineapple onto the grill and
cook for 30 seconds on each side, to char. Remove and serve with the tenderloin.
Note: If you don’t have a grill, you can broil the tenderloin. Heat the broiler
pan first, then add the loin, and throw the pineapple slices into the pan just
before serving.