Grilled Pork Tenderloin Pappardelle with Zucchini Ribbon
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, garlic, and 1/4 teaspoon each of the salt and pepper. Remove 2 tablespoons and set aside; reserve remaining mixture.
  2. 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.
  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 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