Slice the pork tenderloin almost all the way through to open like a book. Whisk the wine with the lemon juice, canola oil, garlic, rosemary, mustard, salt and pepper; pour all but 2 tbsp ( 30 mL ) over the pork. Marinate the pork for 15 minutes. Discard the stems from the mushrooms and use a spoon to remove the black gills from the caps. Brush the reserved marinade over the mushroom caps.

Preheat the grill to medium. Remove the pork to a plate; transfer the marinade to a medium skillet. Add the broth and sun-dried tomatoes. Bring to a boil; reduce the heat and simmer for 8 minutes or until thickened. Meanwhile, prepare the linguine according to package directions. Add the rapini during the last 2 minutes of cooking time; drain well.

Grill the pork and mushrooms, turning occasionally, for 10 minutes or until the mushrooms are tender and an instant-read thermometer inserted into the pork registers 165°F ( 74°C ). Let stand for 5 minutes. Thinly slice the pork and mushrooms. Toss the hot linguine and rapini with the pork, mushrooms, sauce and lemon zest until well combined. Season with additional pepper to taste.