Pork Sandwich with Quick Zucchini Pickles

  • Prep Time 10 min
  • Total Time 45 min
  • 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
  • Sugar 11 g
  • Protein 28 g
  • Cholesterol 60 mg
  • Fibre 2 g
  • Sodium 1190 mg