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Preparation

1. Wash zucchini and remove ends. Hollow out center using an apple corer, leaving 1/2-inch shell. (Be careful not to pierce the walls or the end.) Do not core all the way through the opposite end. Set aside.
2. In a large bowl, combine ground beef, rice, cilantro, parsley, mint, 1/4 cup onion, 1 clove garlic, salt, allspice and cinnamon. Blend well with hands.
3. Stuff hollow zucchini with this mixture, leaving approximately 1/2-inch at the open end to give room to expand during cooking.
4. Heat a large, deep covered pot on medium-high heat.
5. Sauté remaining 1/2 cup onion in olive oil; add black pepper.
6. Gently place stuffed zucchinis on top of onion, side-by-side. Add pork tenderloin and water.
7. Cover and cook for approximately 40–45 minutes or until rice is tender.
8. During the last 5–10 minutes of cooking add remaining 2 cloves of minced garlic and lemon juice. Garnish with parsley and mint before serving.