Grilled Pork Tenderloin Pappardelle with Zucchini Ribbon
When zucchini are at their best and plentiful, they can be sliced into ribbons with a vegetable peeler and tossed with pasta for a fresh pork tenderloin pappard
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Ingredients
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 4 tsp. grainy mustard
- 4 tsp. honey
- 1 clove garlic (minced)
- 1/2 tsp. each salt and pepper (divided)
- 1 pork tenderloin (12 oz.)
- 4 oz. pappardelle
- 2 medium zucchini (ends trimmed (about 8 oz.))
- 2 tbsp. finely chopped chives
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