Pork Tenderloin with Pineapple and Broccoli

If you couldn’t tell from my last few posts, Robert and I are on a healthy eating/lifestyle kick. We’re preparing to embark on the “Fast Metabolism Diet” by Haylie Pomroy in a few weeks. The rules are simple: you eat specific foods every couple hours but cannot eat sugar, wheat, dairy or alcohol and there is absolutely no cheating for 28 days. It’s basically the Paleo diet on steroids, but at the end of the 28 days your metabolism will be faster.

We’re excited for the challenge and eager to start but there’s a lot going on for several back to back to back weeks. Our best friends birthday (which involves a Braves game and bar hopping), the 4th of July, a trip to Savannah, and my birthday are all coming up, and we know this will create a challenge to stick to the diet and not cheat.

We decided while we wait to officially begin, we will eat cleanly and follow the no sugar/dairy/wheat/alcohol rule on week days as a test run and figure out meals we knew we would enjoy once we officially start mid-July. (It’s easier to stick to a diet when you enjoy the foods you’re eating, right?)

So allow me to introduce Pork Tenderloin with Pineapple and Broccoli, which tastes nothing like what you expect diet food to taste like. Its the perfect weekday meal and it only takes a couple minutes to prepare and it comes out so juicy and flavorful and leaves you feeling full. (What’s not to love?!)

For the pork itself you need a lean pork tenderloin, garlic, lemon juice, garlic, oregano, parsley, rosemary, sea salt, cinnamon and Stevia (a sugar substitute). I also got a head of Broccoli and some fresh pineapple for the sides.


First, create the marinade by mixing lemon juice, garlic, parsley, rosemary, oregano, sea salt, Stevia and cinnamon in a small bowl.

Then, put the pork tenderloin in a baking dish and coat it with the marinade. Be sure to fully coat, and place any remaining marinade in the dish.


Once done, cover the dish with aluminum foil and allow it to marinate in the refrigerator for 30 minutes to overnight. If you have the time, overnight is best. Lemon juice is one of the best meat tenderizers as it really soaks into the meat and keeps it juicy and tender, even after its cooked.

I baked this uncovered for 30 minutes at 400°F although you can grill it if you prefer. If you do grill, do so on high heat to keep it from drying out.


I cut up and steamed some Broccoli florets and also cut up some pineapple to serve with this. If you grilled your tenderloin, throw the Broccoli and pineapple and into a grill basket and cook 30 seconds on each side, to char.




Pork Tenderloin with Pineapple and Broccoli 

Pork tenderloin 
Juice from 2 lemons
1 teaspoon minced garlic 
1 teaspoon dried parsley
1/2 teaspoon dried oregano 
1/2 teaspoon dried rosemary 
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon stevia 

1. Prepare the marinade by mixing the lemon juice, 
garlic, parsley, oregano, rosemary, sea salt, 
cinnamon and stevia in a small bowl.
2. Place pork tenderloin in a baking dish and completely
coat the tenderloin. Place the extra marinade/juices in
the dish. 
3. Cover and refrigerate for as little as 30 minutes 
and as long as overnight. 
4. Bake uncovered at 400°F for 30 minutes, although you 
can grill on high heat if preferred. 
5. Serve with steamed broccoli and pineapple (or, if 
you're grilling, place these in a grill basket and cook 
for 30 seconds on each side to char).

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