Dill Coated Grilled Pork Tenderloin with Tefft Cellars Merlot

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

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.