Prepare to elevate your grilling game with a dish that’s as aromatic as it is delicious! This Grilled Herb-Stuffed Pork Tenderloin is a true showstopper. We start with a vibrant, homemade spice blend of fennel, coriander, and caraway, creating a fragrant crust that seals in all the juices. Inside, a simple but powerful filling of fresh dill perfumes the tender pork, creating a beautiful spiral of flavor in every slice. It’s an elegant main course that’s surprisingly easy to make, perfect for impressing guests at your next barbecue or enjoying as a special weeknight dinner.
Ingredients
• 2 tsp / 10 ml fresh rosemary, minced
• 2 tsp / 10 ml fennel seeds
• 2 tsp / 10 ml coriander seeds
• 2 tsp / 10 ml caraway seeds
• 1 tsp / 5 ml cumin seeds
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp / 30 ml fresh dill, chopped
• 2 pork tenderloins, trimmed, approx. 1 lb / 454 g each
Instructions
1. Directions
2. Create the Spice Rub: In a spice grinder, combine the fennel, coriander, caraway, and cumin seeds with the bay leaf. Grind until you have a fine powder. Transfer to a small bowl and mix in the salt and pepper.
3. Divide the Spices: Reserve 2 tablespoons of the spice rub in a separate small bowl for the exterior. Mix the fresh chopped dill into the remaining spice rub.
4. Butterfly the Pork: Place a tenderloin on a sheet of plastic wrap. Using a sharp knife, slice lengthwise down the center, stopping about a half-inch from the bottom. Do not cut all the way through.
5. Pound to Even Thickness: Open the tenderloin like a book and cover with another sheet of plastic wrap. Use a meat mallet to gently pound the pork to a uniform 0.5-inch thickness. Repeat with the second tenderloin.
6. Stuff and Roll: Remove the top layer of plastic wrap. Sprinkle the dill and spice mixture evenly over the butterflied surface of each tenderloin. Tightly roll each tenderloin into a cylinder.
7. Secure and Season: Use kitchen string to tie each roll securely in several places. Generously rub the exterior of both rolls with the 2 tablespoons of reserved spice rub.
8. Marinate: Wrap each tenderloin tightly in plastic wrap and refrigerate for at least 4 to 6 hours, or preferably overnight, to allow the flavors to meld.
9. Grill to Perfection: Preheat your grill to medium-high heat and oil the grates. Unwrap the tenderloins and place them on the grill. Cook for 14 to 18 minutes, turning occasionally, until the internal temperature reaches 145°F / 63°C.
10. Rest and Serve: Transfer the cooked tenderloins to a cutting board and tent loosely with foil. Let them rest for 5 to 10 minutes. Remove the kitchen string, slice into medallions, and serve immediately.
Nutritional Information
• Nutrition
• Calories per serving: 313
• Carbohydrates: 1.4 g
• Protein: 45.7 g
• Fat: 12.6 g
• Sugar: 0 g
• Sodium: 127 mg
• Fiber: 0.7 g
Pro Tips
• For a deeper, more complex flavor, toast the whole seeds in a dry skillet over medium heat for 1-2 minutes until fragrant before grinding them.
• Don’t skip the resting step! It allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
• Use an instant-read meat thermometer to guarantee perfectly cooked pork. Pull the tenderloins from the grill as soon as they reach 145°F (63°C) to prevent them from drying out.
• No spice grinder? A clean coffee grinder or a mortar and pestle will also work beautifully to create your spice blend.
FAQ
Q: What is the ideal internal temperature for grilled pork tenderloin
A: For a juicy and perfectly cooked result, grill the pork tenderloin until an instant-read meat thermometer registers an internal temperature of 145°F (63°C). This prevents the meat from drying out.
Q: How long should I marinate this stuffed pork tenderloin
A: To allow the flavors to fully develop, you should marinate the pork tenderloin for at least 4 to 6 hours. For an even more flavorful result, marinating it overnight in the refrigerator is highly recommended.
Q: Can I make the spice rub without a spice grinder
A: Yes, you can. If you don’t have a spice grinder, a clean coffee grinder or a traditional mortar and pestle will also work perfectly to grind the whole seeds into a fine powder for the rub.
Q: Why is resting the pork tenderloin after grilling important
A: Resting the pork tenderloin for 5 to 10 minutes after cooking is a crucial step. It allows the juices to redistribute throughout the meat, ensuring that every slice is moist, tender, and flavorful.
