Pork Tenderloin with Broccoli and Pineapple

Juice 3 lemons
1 1/2 tsp. minced garlic
1 1/2 tsp. dried parsley
1 1/2 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. sea salt
Pinch of Stevia (could use agave or honey as well)
Pinch of ground cinnamon
(6)- 4 to 6 ounces sliced pork tenderloin

Broccoli florets
Fresh pineapple sliced into rings

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.

*I used fresh herbs instead of dried

Grill Pork, pineapple rings, and broccoli.  (Put pineapple and broccoli in a grill basket)

We put the pork and pineapple on a bed of brown rice.  I ate my broccoli on the side, but some put it with the pork and pineapple.

Source: "The Fast Metabolism Diet"

Erin's Deer Sausage

*Makes 1 pound of sausage

30% pig fat, ground (grind when fat is frozen)
70% venison, ground

1 t. pickling salt (non-iodized)
1/4 t. pepper
1/4 t. paprika
1/4 t. nutmeg
1/8 t. ginger
1/2 t. thyme
1/2 t. rubbed sage
2 oz. water

Mix well.

Natalie's Italian Ragu

Prep time: 30 minutes, simmer together for another 40 minutes

2 Tb olive oil

1 onion, diced           Saute' until tender (faster with lid on)

Add to onions:          1 lb sausage (Italian)*

Cook and drain.       1 lb hamburger*

Add:

6 carrots, shredded

2 bell peppers, diced (red best or 1 red/1 green)

1 pkg fresh mushrooms, sliced

2 cups diced zucchini (Andria's add-in, optional--shredded would be good, too)

1/2 bag frozen peas 

1 large can olives, sliced 

2 LARGE (28 oz) cans tomato sauce  (56 oz total) OR blended fresh Roma tomatoes

Italian Seasoning (Sprinkle over to your liking.)

Diced garlic (to taste, 1 large clove or 1-2 regular sized cloves)

Basil, opt (but good, fresh is the best)

Red Pepper flakes (opt. Natty's recipe didn't call for this, but Sheri likes a little kick)

1 TB brown sugar (ONLY IF NEEDED, again Natty's recipe didn't call for it)

Simmer together until tender, about 30-40 minutes.  It's a thick sauce so serve over large pasta (or spaghetti squash), sprinkle parmesan over top, and serve with bread.  This has great flavor! ENJOY :)

(Modified slightly from Sheri's commentary.)

*I used ground venison and deer sausage (Erin's recipe) and we loved it!