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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

Directions

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.

Tip

To crush peppercorns, wrap in pocket of parchment paper and crush with rolling pin.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
500
Fat:
20 g
Saturated Fat:
4 g
Carbs:
52 g
Fibre:
2 g
Sugar:
11 g
Cholesterol:
60 mg
Protein:
28 g
Sodium:
1190 mg