Dinner Tonight: Grilled Pork Tenderloin with Mustard Dill Sauce and Quick-Pickled Zucchini

[Photograph: Blake Royer]

I feel like I'm constantly overlooking pork tenderloin, but every time I cook with it I'm reminded of how straightforward, inexpensive, and delicious a cut of meat it is. Far juicier and flavorful than a boneless skinless chicken breast, it's just as easy to cook and prepare. Sliced and fanned out on a plate, it's always elegant.

I cooked this recipe from the March issue of Bon Appetit, drawn in by an easy sauce (mustard, honey, dill, and water is all it is) and the intriguing quick-pickled zucchini, which end up vinegary and crunchy and really delicious (In fact, I'll be stealing the method for other recipes—on a sandwich or a burger they'd be excellent). Though it's not yet grilling season, the pork turned out excellent with a cast-iron grill pan. But this is also one to file away for the summertime. In the end, this is a dinner low on prep time and huge on flavor, which is what I'm after on a regular old weeknight.

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Dinner Tonight: Grilled Pork Tenderloin with Mustard Dill Sauce and Quick-Pickled Zucchini

About This Recipe

Yield:4
Active time:20
Total time:45
Rated:

Ingredients

  • 1/2 cup white balsamic vinegar
  • 1/2 cup chopped fresh dill
  • 2 medium zucchini, cut into 1/8 inch rounds
  • 1/4 cup Dijon mustard
  • 1 tablespoon honey
  • 1 pork tenderloin, about 1 pound

Procedures

  1. 1

    In a small bowl, whisk vinegar, 2 teaspoons salt, 2 tablespoons water, and 2 tablespoons of the chopped dill until the salt is dissolved. Add zucchini and allow to marinate while preparing other ingredients, tossing often. Drain once ready to use.

  2. 2

    In another bowl, whisk together mustard, remaining fill, honey, and 1/2 cup water. Season with salt and pepper.

  3. 3

    Season pork with salt and pepper and spread with 2 tablespoons of the sauce. Prepare a grill or preheat a cast-iron grill pan over medium heat. Grill tenderloin, turning occasionally, until thickest portion reads 145°F on a thermometer, about 25 minutes. Allow to rest at least ten minutes before slicing. Serve with zucchini and mustard sauce.

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