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Grilled Pork Tenderloin with Mustard-Dill Sauce

Grilled Pork Tenderloin with Mustard-Dill Sauce

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  • 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 1-pound pork tenderloin

Recipe Preparation

  • Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.

  • Meanwhile, whisk 1/2 cup chopped dill, Dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.

  • Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 324.6 %Calories from Fat 49.0 Fat (g) 17.7 Saturated Fat (g) 6.8 Cholesterol (mg) 82.8 Carbohydrates (g) 7.9 Dietary Fiber (g) 0.9 Total Sugars (g) 6.7 Net Carbs (g) 7.0 Protein (g) 32.4 Sodium (mg) 329.6Reviews Section

Watch the video: Pork Tenderloin with Mustard Sauce