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DINNER serves 1

PORK TENDERLOIN WITH BROCCOLI AND PINEAPPLE

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.

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