Serves 4
225 min
Grilled Pork Tenderloin with Mustard Dill Sauce and Quick-Pickled Zucchini
Recipe GLPR1578d0ea9a2b8c
Tender, succulent pork tenderloin grilled to perfection and topped with a bright mustard-dill sauce, served alongside tangy quick-pickled zucchini rounds. This elegant yet simple main course combines savory pork with herbaceous and acidic notes for a complete meal.
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Ingredients
1 pound pork tenderloin
2 medium zucchini, sliced into 1/8-inch rounds
1/2 cup white balsamic vinegar
1/4 cup Dijon mustard
1/2 cup fresh dill, chopped
1 tablespoon honey
Directions
Begin the quick-pickle by combining the white balsamic vinegar with the sliced zucchini rounds in a shallow dish or glass container. Let sit for 30 minutes to 3 hours at room temperature, allowing the zucchini to soften and absorb the vinegar's tang. This can be done while the pork is being prepared.
Pat the pork tenderloin dry with paper towels. This helps ensure even browning when grilling. Allow the meat to sit at room temperature for about 10–15 minutes before cooking.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates or use a grill spray to prevent sticking.
Place the pork tenderloin on the hot grill. Sear for 4–5 minutes on the first side without moving it, until a golden crust forms. Flip and sear the other side for another 4–5 minutes.
Reduce heat to medium and continue grilling the pork, turning occasionally, until it reaches an internal temperature of 145°F when measured with a meat thermometer in the thickest part. This should take approximately 8–10 additional minutes depending on the thickness of your tenderloin.
While the pork is finishing, prepare the mustard-dill sauce by whisking together the Dijon mustard, honey, and fresh chopped dill in a small bowl. The warmth from the pork will enhance these flavors when they are combined.
Remove the pork tenderloin from the grill and transfer to a cutting board. Allow it to rest for 5–10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
Slice the rested pork tenderloin into 1/2-inch-thick medallions. Arrange on a serving platter and drizzle generously with the mustard-dill sauce.
Drain the quick-pickled zucchini and arrange alongside the pork on the plate. Serve immediately while the pork is still warm.
