Grilled Pork Tenderloin with Mustard-Dill Sauce |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/2 cup white balsamic vinegar |
2 tablespoons plus 1/2 cup chopped fresh dill |
2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds |
1/4 cup dijon mustard |
1 tablespoon honey |
1 1-pound pork tenderloin |
Directions:
1. Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
2. Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
3. Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.
4. Per serving: 325 calories, 18 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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