Bone Suckin’ Grilled Pork Tenderloin With Mustard Dill Sauce

Whisk vinegar, 2 tablespoons of dill, 2 tablespoons of salt and 2 tablespoons of water in a medium bowl until salt dissolves. Add zucchini and let marinate 25 minutes, and then drain zucchini. Sprinkle 1 Tbsp. of Bone Suckin’ Seasoning & Rub over zucchini when serving.

To make the Bone Suckin’ Mustard-Dill Sauce, whisk together ½ cup of chopped dill, Bone Suckin’ Sweet/Hot Mustard, ½ cup of water and honey in a medium bowl.

Prepare grill to medium-high heat. Sprinkle pork with salt and pepper, spread pork with 2 tablespoons of mustard-dill sauce. Grill until thermometer reads 145° or for about 25 min.

Transfer to a platter, pour the remainder of the Bone Suckin’ Mustard-Dill Sauce over pork and let meat rest for 10 minutes before slicing. Serve with zucchini pickles. Serves 4.