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Ingredients
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 4 tsp grainy mustard
- 4 tsp honey
- 1 clove garlic minced
- 1/2 tsp salt divided
- 1/2 tsp pepper divided
- 12 oz pork tenderloin
- 4 oz pappardelle pasta
- 2 oz (approx. 8 each) medium zucchini ends trimmed
- 2 Tbsp finely chopped chives
Ingredients
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Instructions
- Preheat grill to medium, grease grate well. Whisk together oil, vinegar, mustard, honey, garlic, and 1/4 teaspoon each of the salt and pepper. Remove 2 tablespoons and set aside; reserve remaining mixture.
- Season pork with remaining salt and pepper. Grill, turning pork, for approx. 10 minutes or until well-marked. Brush with 2 tablespoons mustard mixture; cook for about 10 minutes or until internal temperature reaches 160 degrees. 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 center. Toss zucchini with reserved mustard mixture. Stir in cooked pasta and chives. Divide among plates and serve with sliced pork. Serves 4.
Recipe Notes
Tip: For a pretty presentation, use 1 green and 1 yellow zucchini, if available.
Recipe and photo courtesy of The National Pasta Association at www.sharethepasta.org.
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