Preparation Time: 15 minutes Cooking Time: 18 minutes Servings: 6

Ingredients

• 2 tsp fresh rosemary, minced

• 2 tsp fennel seeds

• 2 tsp coriander seeds

• 2 tsp caraway seeds

• 1 tsp cumin seeds

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• 2 tbsp fresh dill, chopped

• 2 pork tenderloins, trimmed (approx. 16 oz / 454 g each)

Directions

1. Prepare the spice rub: In a spice grinder, add the fennel seeds, coriander seeds, caraway seeds, cumin seeds, and the bay leaf. Grind until the mixture is finely powdered.

2. Add the salt and black pepper to the ground spices and mix well.

3. In a small bowl, reserve 2 tbsp of the spice rub mixture for later use.

4. In another small bowl, mix the remaining spice rub with the chopped dill.

5. Prepare the meat: Place 1 tenderloin over a sheet of plastic wrap. With a sharp knife, slice through the meat lengthwise to within 0.5 inch of the opposite side (do not cut all the way through).

6. Open the tenderloin like a book. Cover it with another sheet of plastic wrap. Using a meat pounder, gently pound the meat until it reaches a uniform 0.5 inch thickness.

7. Repeat this butterfly and pounding process with the remaining tenderloin.

8. Stuff and roll: Remove the plastic wrap and spread half of the dill and spice mixture over the center of each tenderloin.

9. Roll each tenderloin up tightly like a cylinder.

10. Secure the rolls by tying them tightly with kitchen string at several places.

11. Generously rub the exterior of each roll with the reserved 2 tbsp of spice rub.

12. Wrap each roll individually in plastic wrap and refrigerate for at least 4 to 6 hours to marinate.

13. Cook: Preheat the grill to medium-high heat and grease the grill grate.

14. Remove the plastic wrap from the tenderloins. Place them onto the grill and cook for about 14 to 18 minutes, flipping occasionally to ensure even cooking.

15. Remove the meat from the grill and place it onto a cutting board. Cover loosely with a piece of aluminum foil and let rest for at least 5 to 10 minutes before slicing.

16. Remove the strings, cut the tenderloins into desired size slices with a sharp knife, and serve.

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