- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.