Zucchini pickles steal the show of Grilled Pork Tenderloin with Mustard-Dill Sauce

Grilled Pork Tenderloin with Mustard-Dill Sauce from Bon Appetit magazine is certainly delicious, but I’m mostly writing about the recipe because of the wondrous little side it produces.
   Left out of the recipe’s title, the crunchy zucchini pickles that are part of the resulting dish are absolutely amazing.
   The pickles take just minutes to make, and are a superb addition to any summer plate.
   They would perfect alongside burgers, hot dogs, steaks, pork chops – and, in the case of this recipe, pieces of moist pork tenderloin.
   I will surely be whipping up the zucchini pickles a few times this summer.
   This recipe appeared in the March 2011 issue of Bon Appetit. That seemed to me very early in the year for a grilling recipe, so I hung onto it and we tried it in May.
   Upon trying the recipe, it made sense why it was included in the March 2011 issue. The sauce for the pork tenderloin is quite heavy for a summer dish – it is more suited to cooler spring weather.
   The zucchini pickles, on the other hand, are sensational for the entire summer!
   To make the pickles, white balsamic vinegar, fresh dill, salt and water are whisked together. Thinly-sliced zucchini is added and left to marinate for 10 minutes, being tossed often. The zucchini is drained. It’s that easy!
   For the mustard-dill sauce for the tenderloin, fresh dill, Dijon mustard, honey and ½ cup water are mixed together.
   The pork tenderloin is spread with some of the mustard-dill sauce, and is then grilled for about 25 minutes. After resting for 10 minutes, it is cut into ½-inch-thick slices, and served with the remaining sauce and pickles.