Dinner Tonight: Grilled Pork Tenderloin With Mustard Dill Sauce And Quick-Pickled Zucchini Recipe

• 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. 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. In another bowl, whisk together mustard, remaining fill, honey, and 1/2 cup water. Season with salt and pepper.
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 145u0b0F on a thermometer, about 25 minutes. Allow to rest at least ten minutes before slicing. Serve with zucchini and mustard sauce.

white balsamic vinegar, dill, zucchini, dijon mustard, honey, pork tenderloin

Taken from www.seriouseats.com/recipes/2011/03/dinner-tonight-grilled-pork-tenderloin-mustard-dill-sauce-quick-pickled-zucchini-recipe.html (may not work)