1. In a large bowl, combine zucchini with vinegar, sugar, 2 mL (½ tsp.) salt, and 15 mL (1 tbsp.) water. Let stand for 30 minutes.
2. In a small bowl, combine mayonnaise and mustard. Set aside.
3. Meanwhile, preheat barbecue to medium-high.
4. Rub pork tenderloin with peppercorn and remaining salt, then grill on barbecue for 20 to 25 minutes or until a meat thermometer inserted in the thickest part of the meat reads 70°C (160°F). Remove from heat and let sit for 10 minutes.
5. Meanwhile, grill naan bread for 1 or 2 minutes per side or until lightly golden.
6. Drain zucchini and discard marinade, then thinly slice pork tenderloin.
7. Spread mustard mayonnaise evenly over bread and top with slices of pork and marinated zucchini.
8. Fold bread over filling and serve with a broccoli salad, if desired.

Chef’s secret

To crush peppercorn, wrap in parchment paper and crush with a rolling pin.