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add to shopping list 1/2 cup white balsamic vinegar 2 tablespoons plus 1/2 cup chopped fresh dill 2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds 1/4 cup Dijon mustard 1 tablespoon honey 1 1-pound pork tenderloin
Read the recipe at epicurious.com
