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.
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