Serves 4
50 min
Grilled Pork Tenderloin with Mustard-Dill Sauce
Recipe GLPR306d580851929b
Tender, perfectly grilled pork tenderloin seasoned with salt and pepper, served alongside a bright mustard-dill sauce. The pork is complemented by quick-pickled zucchini rounds that add a tangy, refreshing crunch. A simple yet elegant main course that comes together in under an hour.
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Ingredients
½ cup white balsamic vinegar
2 tablespoons fresh dill, chopped
2 teaspoons salt
water
2 medium (about 10 oz) medium zucchini, cut into 1/8-inch-thick rounds
½ cup fresh dill, chopped
¼ cup Dijon mustard
1 tablespoon honey
1 pound pork tenderloin
black pepper
Directions
In a medium bowl, whisk together the white balsamic vinegar, 2 tablespoons of fresh chopped dill, 2 teaspoons salt, and 2 tablespoons water until the salt dissolves completely.
Add the sliced zucchini rounds to the vinegar mixture and toss well to coat evenly.
Let the zucchini marinate for 10 minutes, tossing occasionally to ensure even pickling.
Drain the zucchini in a colander and set aside.
In another medium bowl, whisk together the 1/2 cup chopped fresh dill, Dijon mustard, honey, and 1/2 cup water until well combined. Season the mustard-dill sauce with salt and black pepper to taste.
Preheat your grill to medium-high heat.
Generously sprinkle the pork tenderloin on all sides with salt and black pepper. Spread 2 tablespoons of the mustard-dill sauce evenly over the surface of the meat.
Place the pork on the grill and cook over medium-high heat, turning frequently for even browning, until a meat thermometer inserted into the thickest part of the tenderloin registers 145°F, approximately 25 minutes.
Transfer the grilled pork to a serving platter and let it rest for 10 minutes before slicing.
Slice the rested pork into 1/2-inch-thick slices.
Arrange the pork slices on a serving platter alongside the pickled zucchini rounds. Drizzle with the remaining mustard-dill sauce and serve.
