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Dill Coated Grilled Pork Tenderloin With Tefft Cellars Merlot

  • Yield: 4 servings


  • 1 pork tenderloin (about 1 pound)
  • 2 tablespoons vegetable oil
  • One-half teaspoon coarse salt
  • Freshly ground pepper
  • 1 cup fresh dill, finely chopped


  • 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.
  • Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.