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.
Grilled Pork Tenderloin Pappardelle with Zucchini Ribbon
Total Time 40 minutes
Servings 4 Servings
Calories 357 kcal
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Toss zucchini with reserved mustard mixture. Stir in pasta and chives. Divide among plates and serve with sliced pork.
Recipe Notes
Tip:
- For a pretty presentation, use 1 green zucchini and 1 yellow zucchini if available.
A SharethePasta.org original recipe.
