Grilled Pork Tenderloin Pappardelle with Zucchini Ribbon
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 4 tsp. grainy mustard
- 4 tsp. honey
- 1 clove garlic, minced
- 1/2 tsp. each salt and pepper, divided
- 1 pork tenderloin (12 oz.)
- 4 oz. pappardelle
- 2 medium zucchini, ends trimmed (about 8 oz.)
- 2 tbsp. finely chopped chives
How to Make It
When zucchini are at their best and plentiful, they can be sliced into ribbons with a vegetable peeler and tossed with pasta for a fresh pork tenderloin pappardelle dish.
- 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.
- For a pretty presentation, use 1 green zucchini and 1 yellow zucchini if available.
Makes 4 servings. Per serving: 357 calories, 16 g fat, 3 g saturated fat, 49 mg cholesterol, 445 mg sodium, 31 g carbohydrate, 2 g fiber, 9 g sugars, 22 g protein
A Pasta Fits original recipe.