Grilled Pork Tenderloin Pappardelle with Zucchini Ribbon
Total Time40minutes
Servings4Servings
Calories357kcal
Ingredients
3tbsp.olive oil
2tbsp.apple cider vinegar
4tsp.grainy mustard
4tsp.honey
1clovegarlicminced
1/2tsp.each salt and pepperdivided
1pork tenderloin12 oz.
4oz.pappardelle
2medium zucchiniends trimmed (about 8 oz.)
2tbsp.finely chopped chives
Instructions
Preheat grill to medium; grease grate well. Whisk together oil, vinegar, mustard, honey, and half of the salt and pepper. Remove 2 tbsp. and set aside; reserve remaining mixture.
Season pork with remaining salt and pepper. Grill, turning pork, for about 10 minutes or until well marked. Brush with 2 tbsp. mustard mixture; cook for about 10 minutes or until internal temperature reaches 160°F. Let pork rest for 10 minutes before slicing thinly.
Meanwhile, cook pasta according to package directions. Drain. Using vegetable peeler, slice zucchini into long, thin strips, turning as needed and discarding seed-filled centre.
Toss zucchini with reserved mustard mixture. Stir in pasta and chives. Divide among plates and serve with sliced pork.
Recipe Notes
Tip:
For a pretty presentation, use 1 green zucchini and 1 yellow zucchini if available.