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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.


    From our menu straight to yours

    Innovation is Lilly's secret ingredient, and we're always working on something new. Be the first to know about new products, special offers, and more!