Grilled Pork Tenderloin with Mustard-Dill Sauce

1. 1

   Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves.

2. 2

   Add zucchini.

3. 3

   Let marinate 10 minutes, tossing often.

4. 4

   Drain zucchini.

5. 5

   Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl.

6. 6

   Season mustard-dill sauce with salt and pepper.

7. 7

   Prepare barbecue (medium-high heat).

8. 8

   Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce.

9. 9

   Grill until thermometer inserted into thickest part registers 145F, turning often, about 25 minutes.

10. 10

    Transfer to platter; let rest 10 minutes.

11. 11

    Cut into 1/2-inch-thick slices.

12. 12

    Serve with remaining sauce and pickles.

* Per serving · 4 servings · Values may vary.

No additional tips available.