Build a hot charcoal fire. Trim the tenderloin of the silvery gristle then brush the meat with the oil and sprinkle evenly with salt and pepper. Place the dill on a large plate and roll the meat in it, coating evenly. Grill for about 7 minutes, turn, and grill about 7 minutes more.
Let the meat rest for 5 minutes covered with foil to allow juices to set before slicing.
Yield: 4 servings
Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.