- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1
- green or yellow zucchini, cut into ⅛-in. (3-mm) thick rounds
- ⅓ cup
- apple cider vinegar
- 75 mL
- 2 tbsp
- sugar
- 30 mL
- 1 tsp
- salt, divided
- 5 mL
- ¼ cup
- mayonnaise
- 60 mL
- 2 tbsp
- grainy mustard
- 30 mL
- 1
- (¾ lb/375 g) pork tenderloin
- ¾ tsp
- black peppercorns, coarsely crushed
- 4 mL
- 1 pkg
- Sensations by Compliments Roasted Garlic Naan Bread
- 340 g
Method
- Step 1
- To make zucchini pickle, toss zucchini with vinegar, sugar, ½ tsp (2 mL) salt and 1 tbsp (15 mL) water. Let stand 30 min. In separate bowl, mix mayonnaise with mustard; set aside.
- Step 2
- Meanwhile, rub pork tenderloin with remaining salt and crushed peppercorns. Place on grill preheated to medium-high. Cook 20 to 25 min., or until instant-read thermometer registers 160°F (71°C) when inserted into thickest part of pork. Remove from grill; let rest 10 min.
- Step 3
- Meanwhile, grill naan bread 1 to 2 min. per side to lightly toast. Drain and discard liquid from bowl of zucchini pickle. Thinly slice pork. Spread mayonnaise mixture on one side of the 4 naan breads. Top each with sliced pork and zucchini pickle. Fold over naan to enclose filling. Serve with broccoli slaw, if desired.
