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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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