Grilled Pork Tenderloin with Mustard-Dill Sauce

• 1/2 cup white balsamic vinegar
• 2 tablespoons plus 1/2 cup chopped fresh dill
• 2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
• 1/4 cup Dijon mustard
• 1 tablespoon honey
• 1 1-pound pork tenderloin

1. Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves.
2. Add zucchini.
3. Let marinate 10 minutes, tossing often.
4. Drain zucchini.
5. Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl.
6. Season mustard-dill sauce with salt and pepper.
7. Prepare barbecue (medium-high heat).
8. Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce.
9. Grill until thermometer inserted into thickest part registers 145F, turning often, about 25 minutes.
10. Transfer to platter; let rest 10 minutes.
11. Cut into 1/2-inch-thick slices.
12. Serve with remaining sauce and pickles.

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

Taken from www.epicurious.com/recipes/food/views/grilled-pork-tenderloin-with-mustard-dill-sauce-363970 (may not work)