Grilled Pork Tenderloin Pappardelle with Zucchini Ribbons

When zucchini are at their best — firm but giving slightly to pressure — they can be sliced into ribbons with a vegetable peeler. For a colorful presentation, use one green zucchini and one yellow zucchini squash.

Grilled Pork Tenderloin Pappardelle with Zucchini Ribbons
Yield: 4 servings

3 tablespoons olive oil
2 tablespoons apple cider vinegar
4 teaspoons grainy mustard
4 teaspoons honey
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
1 (12-ounce) pork tenderloin
4 ounces pappardelle pasta
2 medium zucchini, ends trimmed, about 8 ounces
2 tablespoons finely chopped fresh chives

1. Preheat grill to medium; grease grate well. Whisk together oil, vinegar, mustard, honey and salt and pepper to taste. Remove 2 tablespoons and set aside; reserve remaining mixture.
2. Season pork with 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 160F. 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.
4. Toss zucchini with reserved mustard mixture. Stir in pasta and chives. Divide among plates and serve with sliced pork.

Click here to visit Heather’s Florida Kitchen.

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