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

Dinner Tonight

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

[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.

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


  • 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


  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.