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.
