Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)
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.
From EatingWell: May/June 2008
Yield: 8 servings
Active Time: 30 minutes
Total Time: 55 minutes (including 30 minutes marinating time)
- 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 tablespoons chopped fresh dill
- 2 1-pound pork tenderloins, trimmed
- 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 (see Tip) (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 145°F, 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.
- Make Ahead Tip: Prepare the spice rub (Step 1) up to 5 days ahead; store in an airtight container. Cover and refrigerate rolled tender loins for up to 6 hours. If serving cold, grill or broil the pork, cover and refrigerate for up to 2 days. | Equipment: Kitchen string
- Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Nutrition Per serving:
130 calories; 3 g fat (1 g sat, 1 g mono); 74 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 207 mg sodium; 475 mg potassium.
Exchanges: 3 1/2 lean meat