1/2 tsp dried thyme
1/2 tsp. dried rosemary
Zest of 1/2 a lemon, grated
Juice of 1 lemon
4 garlic cloves, crushed
1 tbsp. fresh ginger, chopped
1 tbsp. olive oil
3 tsp. honey
Ground pepper, to taste
3 tbsp. margarine
3/4 lb. filler of pork, cleaned 
Lemon zest julienne
4 baked potatoes
Bouquets of parsley (garnish)

Serves 4

Recipe from Kelly-Ann

Combine the thyme, rosemary, lemon zest and juice, garlic, ginger, oil, honey, and pepper in and electric mixer and puree.

Add the margarine and continue mixing.

Coat the pork with the marinade.  Place the pork on a plate and pour the remainder of the marinade over it.

Cover and let refrigerate for 4 hours or overnight.  Drain and grill the pork until desired.

Heat the marinade.

Slice the pork and arrange it on 4 plates; garnish with the lemon zest julienne.

Serve with the marinade accompanied by a baked potato and garnish of parsley.