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- Source: Cooking Section, November 2000
- Dish Type: Entree
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Dill Coated Grilled Pork Tenderloin with Tefft Cellars Merlot
Instructions
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.
Ingredients
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons vegetable oil
- One-half teaspoon coarse salt
- Freshly ground pepper
- 1 cup fresh dill, finely chopped
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