Grilled Pork Tenderloin with Mustard-Dill Sauce
¼ cup white vinegar
¼ cup plus 1T chopped fresh dill
2 cups of zucchini cut into coins
1t Splenda or Stevia
Sea salt and pepper
Whisk vinegar, 1T of dill, dash of salt and 1T of water in medium bowl until salt dissolves. Add zucchini, stirring occasionally to coat zucchini. Marinate 10 minutes, drain zucchini. Meanwhile, whisk remaining dill, mustard, Splenda, and ¼ c water in medium bowl. Season with salt and pepper to taste. Spread mustard-dill sauce on pork and grill it until the internal temperature reaches 145 degrees F, turning often (about 25 minutes). Cut loin into slices and serve with the “pickled” zucchini.