Recipe information
Total Time
50 minutes
Yield
4 Servings
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
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Preparation
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 324.6 %Calories from Fat 49.0 Fat (g) 17.7 Saturated Fat (g) 6.8 Cholesterol (mg) 82.8 Carbohydrates (g) 7.9 Dietary Fiber (g) 0.9 Total Sugars (g) 6.7 Net Carbs (g) 7.0 Protein (g) 32.4 Sodium (mg) 329.6