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Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)

Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)
This Recipe Is:

WebMD Recipe from EatingWell.com

The seasonings traditionally used to make aquavit—a Northern European distilled spirit—vary with every recipe, but they usually include pork-friendly seasonings like caraway, cumin and fennel-so why not combine the two? This easy, pretty dish is great hot off the grill or made ahead and chilled.

Ingredients
Prep: 45 minutes | Cook: 15 minutes | Total Time: 1 hour
  • 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 teaspoons
    chopped fresh dill
  • pork tenderloins, trimmed, (about 1 pound)
Instructions
  1. 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.
  2. Place 2 tablespoons of the spice rub in a small bowl. Combine the remaining rub with dill in another small bowl.
  3. 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.
  4. 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.
  5. Preheat grill to medium-high or preheat the broiler.
  6. Oil the grill rack (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.
  7. Transfer the tenderloins to a clean cutting board, tent with foil and let rest for 5 minutes before carving into 1/2-inch slices.
Nutritional Information

Makes: 8 servings
  • Calories130
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol74 mg
  • Carbohydrates1 g
    • Dietary fiber1 g
  • Protein24 g
  • Sodium207 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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