Grilled Herb-Stuffed Pork Tenderloin butterflies two tenderloins, rubs them with a fresh dill and toasted-seed spice blend, then rolls them up for the grill. The homemade rub of fennel, coriander, caraway, cumin, and bay leaf toasts and grinds into something far more fragrant than any jar. Grilled to 145°F and sliced into medallions, each serving lands at just 1.4 g of carbs.
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 (30 ml / 1 fl oz) 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 (30 ml / 1 fl oz) 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.
Pro Tips
- Toast the whole fennel, coriander, caraway, and cumin seeds in a dry skillet over medium heat for 1-2 minutes before grinding — it deepens the flavor of the whole rub.
- No spice grinder? A clean coffee grinder or a mortar and pestle will work beautifully to turn the toasted seeds and bay leaf into a fine powder.
- Butterfly the tenderloins by slicing lengthwise down the center, stopping about a half-inch from the bottom, then pound them to an even 0.5-inch thickness so the roll cooks uniformly.
- Reserve 2 tablespoons of the spice rub for the exterior before mixing the dill into the rest — the rolls get seasoned inside and out.
- Wrap each rolled tenderloin tightly and refrigerate for at least 4-6 hours, preferably overnight, so the flavors meld before grilling.
Frequently Asked Questions
Can I prepare the tenderloins ahead of time?
Yes — that's the plan. Season, roll, tie, and wrap the tenderloins, then refrigerate them for 4-6 hours or overnight before grilling.
How do I know when the pork tenderloin is done?
Use an instant-read thermometer and pull the rolls from the grill as soon as they reach 145°F / 63°C, about 14-18 minutes over medium-high heat.
Do I need a spice grinder for the rub?
A spice grinder gives the finest powder, but a clean coffee grinder or a mortar and pestle handles the toasted seeds and bay leaf just as well.
Is Grilled Herb-Stuffed Pork Tenderloin keto-friendly?
Very much so: each serving has about 1.4 g of carbs with 45.7 g of protein and 12.6 g of fat. The rub is pure toasted spices, herbs, salt, and pepper.
Recipe card below.
More Recipes You’ll Love
- The Ultimate Weeknight Wonder: Cheesy Chicken Ranch Casserole
- Unbelievably Delicious Balsamic Glazed Chicken Thighs
- Southern Roast Turkey
Grilled Herb-Stuffed Pork Tenderloin
Ingredients
Method
- Directions
- 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.
- Divide the Spices: Reserve 2 tablespoons (30 ml / 1 fl oz) of the spice rub in a separate small bowl for the exterior.
- Mix the fresh chopped dill into the remaining spice rub.
- 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.
- 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.
- 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.
- 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 (30 ml / 1 fl oz) of reserved spice rub.
- 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.
- 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.
- 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.
- Don't skip the resting step! It allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
