Pork & Zuchini Napoleons

• 1 Lb. Pork Loin
• Mojo Marinade
• 2 Garlic Cloves, crushed
• 2 Med-Large Zucchini
• Olive Oil
• Oregano
• Salt & Pepper
• Tapinade Sauce
• 4 oz. Black Olives, chopped
• 2 Garlic Cloves, Minced
• 1 Whole Roasted Red Pepper, Chopped
• 2 Tbsp Capers
• 2 Tbsp Olive Oil
• 2 Tbsp White Wine Vinegar
• 1 Tbsp Butter

1. Slice pork into 1/4 to 1/2 inch medallions. 1 lb. of pork loin should make 12 or so medallions. Mix crushed garlic with Mojo marinade. Salt & pepper pork medallions. Pour marinade over pork in a shallow dish...just enough to cover. Allow to marinade in the refrigerator for 1 hour.
2. Preheat grill. Slice zucchini lengthwise into 4 slices then cut in half. This should make 8 3 - 4 inch slices out of each zucchini for a total of 16 slices. Rub zucchini with olive oil. Sprinkle with oregano, salt, and pepper. Grill zucchini and pork until done.
3. Make Tapenade Sauce by combining all ingredients and allowing to marinade for 1 hour. When pork and zucchini have been grilled, melt butter in saucepan and add the tapenade sauce and heat through.
4. On plate layer pork, zucchini, and tapenade sauce and repeat until 4 pieces of zucchini have been used. Top last piece with tapenade so that the colors make a brilliant appearance. Serve immediately.

pork loin, marinade, garlic, zucchini, olive oil, oregano, salt, tapinade sauce, black olives, garlic, red pepper, capers, olive oil, white wine vinegar, butter

Taken from www.epicurious.com/recipes/member/views/pork-zuchini-napoleons-1204839 (may not work)