Pork Sandwich with Quick Zucchini Pickles

Prep time: 10min
Total time: 45min
Serves: 4
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
Per serving (¼ of the recipe):
calories
500
fat
20 g
saturated fat
4 g
carbs
52 g
sugar
11 g
protein
28 g
cholestrol
60 mg
fibre
2 g
sodium
1190 mg

Directions

  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.

  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.

  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.