- 2 teaspoons caraway seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 1/2 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoon chopped fresh dill
- 2 1-pound pork tenderloins, trimmed
Combine caraway, coriander, fennel, cumin and bay leaf in a spice grinder or clean coffee grinder; process to a fine powder. Add salt and pepper.
Place 2 tablespoons of the spice rub in a small bowl. Combine the remaining rub with dill in another small bowl.
Place 1 tenderloin on a piece of plastic wrap. To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half inch of the opposite side. Open like a book. Cover with more plastic wrap and gently pound with a mallet or heavy skillet to 1/2-inch thickness. Repeat with the second tenderloin.
Spread half of the dill-spice mixture down the center of each flattened tenderloin. Roll the pork, jelly-roll style, to create 2 long cylinders; tie kitchen string around each in several spots to keep them rolled. Rub all over with the reserved (no-dill) spice rub. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours.
Preheat grill to medium-high or preheat the broiler.
Oil the grill rack (see Tip) (if broiling, line a broiler pan with foil and oil the foil). Grill or broil the tenderloins, turning several times, until just cooked through and an instant-read thermometer inserted into the center registers 145ºF, 14 to 18 minutes.
Transfer the tenderloins to a clean cutting board, tent with foil and let rest for 5 minutes before carving into 1/2-inch slices.
- Serving: Per serving
- Calories: 130
- Carbohydrates: 1g
- Fat: 3g
- Protein: 24g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 74mg
- Potassium: 475mg
- Sodium: 207mg
- Exchanges: 3 1/2 lean meat
- Carbohydrate Servings: 0