In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, rosemary, salt and pepper, then stir in the garlic. Transfer to a large reseaslable plastic bag. Add the pork tenderloin and massage to coat. Marinate in the refrigerator for at least 2 hours, and up to overnight. Remove from the fridge 30 minutes before grilling.

Preheat the grill for high heat on one side and medium heat on the other side. Lightly brush the grill with oil.

Grill the pork for 3 minutes per side on the high heat. Move the pork to the cooler section of the grill and cook until a thermometer inserted in the center reads 140 degrees F, about 12 to 15 minutes.

Remove the pork from the grill and let rest for 10 minutes. Slice into rounds, then cut into strips.

Brush both sides of the zucchini with 1 teaspoon of the olive oil and season with ⅛ teaspoon salt.

Place the cherry tomatoes in a small bowl and toss with the remaining 1 teaspoon olive oil and ⅛ teaspon salt. Thread the tomatoes onto metal or wooden skewers. If using wooden skewers, first soak them in warm water for 30 minutes.

Grill the vegetables over medium heat until browned and tender, 2 to 3 minutes per side for the zucchini and 3 to 4 minutes per side for the tomatoes. Remove the tomatoes from the skewers.

Bring a medium saucepan of water to a boil. Add the broccoli and cook until tender, 2 to 3 minutes. Drain and immediately plunge into a bowl of ice water.

In the bowl of a food processor, combine the broccoli, chickpeas, garlic, olive oil, lemon juice, 3 tablespoons water and salt. Puree until smooth.

Add the cheese and puree again until smooth. Add more water to reach a smooth consistency, if necessary.

On a dinner plate, spread out ⅓ cup of the hummus and top with a quarter of the pork (about 2 ½ ounces) and a sixth of the grilled zucchini and tomatoes.

Repeat with 5 other dinner plates and the remaining ingredients.

Serve with pita bread.