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.
- 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.
- Place 2 tablespoons of the spice rub in a small bowl. Combine the remaining rub with dill in another small bowl.
- 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.
- 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.
- Preheat grill to medium-high or preheat the broiler.
- 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.
- Transfer the tenderloins to a clean cutting board, tent with foil and let rest for 5 minutes before carving into 1/2-inch slices.