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To make marinade, combine vegetable oil, honey, onion, garlic powder, cayenne, and black pepper in food processor and pulse until smooth. Transfer to a resealable food storage bag. Add pork slices and massage to coat. Marinate for one hour or overnight.
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Make the garlic-dill aioli. In a small bowl, combine mayonnaise, garlic, dill pickle liquid, and dill weed. Add salt and pepper, to taste. Refrigerate until ready to use.
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When ready to cook, heat grill to medium-high. Brush zucchini and romaine with olive oil. Season with salt and pepper, to taste. Grill zucchini about 2 minutes per side and romaine halves 1 minute per side. Squeeze lemon juice over vegetables as they finish grilling.
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Spread a heaping spoonful of garlic-dill aioli on 4 serving plates. Chop the grilled romaine and divide evenly between plates, placing on top of mayonnaise. Place 1 zucchini half on top of romaine for each plate.
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Remove pork slices from marinade and grill 1 to 2 minutes per side until in tender. Place 2 slices on each plate. Garnish with lemon wedges.