Juicy Grilled Tenderloin with Dill: A Flavor-Packed Recipe

A perfectly seasoned grilled tenderloin with dill can turn an ordinary dinner into a culinary adventure.

Juicy meat calls for bold flavors and precise cooking techniques.

Herbs like dill bring unexpected brightness to classic protein preparations.

Summer evenings beg for outdoor grilling and spectacular main courses.

Tender cuts deserve careful attention and creative marinades.

Subtle herb infusions make ordinary meals memorable.

This recipe will spark your confidence in preparing restaurant-quality dishes at home.

Grilled Tenderloin With Dill That Elevates Dinner

• Speedy Weeknight Gourmet: Whip up a restaurant-quality meal in under 30 minutes with minimal kitchen effort and maximum flavor impact.
• Quick Protein Perfection: Achieve perfectly cooked, juicy tenderloin every time by following simple grilling techniques that guarantee a mouthwatering result.
• Versatile Crowd-Pleaser: Impress dinner guests or enjoy a special family meal with this elegant yet approachable recipe that works for casual dinners and celebrations alike.
• Customizable Cooking: Easily adjust meat doneness and sauce consistency to match personal preferences, making this dish adaptable for different taste buds and dietary needs.

Essentials in Tenderloin with Dill

• Beef Tenderloin: Lean and tender cut perfect for grilling, choose a high-quality piece with minimal marbling for best results.

• Olive Oil: Helps create a beautiful sear and keeps the meat moist during grilling.
• Salt, Black Pepper: Classic seasonings that enhance the meat's natural flavor.
• Garlic: Adds depth and aromatic complexity to the tenderloin.
• Lemon Juice: Provides bright acidity and helps tenderize the meat.

• Mayonnaise, Sour Cream: Creamy base for the sauce, providing rich texture and tangy flavor.
• Fresh Dill: Brings a fresh, herbaceous note to complement the beef.
• Lemon Juice: Adds brightness and balances the creamy sauce.
• Garlic: Provides an extra layer of savory flavor to the sauce.

Grilling Guide for Tenderloin with Dill

Step 1: Massage Tenderloin with Flavor

Lovingly coat the tenderloin with a generous drizzle of olive oil.

• Kosher salt
• Freshly cracked black pepper
• Finely minced garlic

Finish with a bright splash of fresh lemon juice, allowing the citrus to dance across the meat’s surface.

Step 2: Fire Up the Grill

Ignite your grill to a sizzling medium-high temperature.

Let the grates heat up until they’re radiantly hot, creating the perfect canvas for a beautifully caramelized exterior.

Step 3: Sear and Grill with Precision

Carefully place the tenderloin onto the heated grates.

Let it sizzle and develop a gorgeous golden-brown crust.

Grill for 4-6 minutes on each side, watching for that perfect golden color.

Use a meat thermometer to check for 145°F (medium-rare) or adjust to your preferred doneness.

Step 4: Whip Up Creamy Dill Companion

• Smooth mayonnaise
• Tangy sour cream
• Freshly chopped dill
• Zesty lemon juice
• Minced garlic

Blend until silky and well-incorporated.

Season with a pinch of salt and pepper to elevate the flavors.

Step 5: Rest, Slice, and Celebrate

Allow the grilled tenderloin to rest for 5 magical minutes, letting the juices redistribute.

Slice into elegant medallions that showcase the meat’s perfect cook.

Drizzle the creamy dill sauce over the top or serve it on the side for dipping.

Enjoy your culinary masterpiece!

Tenderloin Grilling Best Practices

• Select a fresh, high-grade beef tenderloin with minimal marbling for the most tender and flavorful result.
• Use a meat thermometer to ensure precise cooking and prevent overcooking the delicate tenderloin.
• Let the tenderloin sit with seasonings for 30 minutes before grilling to enhance overall taste and tenderness.
• Swap mayo with Greek yogurt for a lighter, tangier dill sauce that reduces calories without compromising flavor.
• Verify all ingredients are gluten-free, especially mayonnaise and seasonings, to make the recipe suitable for gluten-sensitive diets.

Tenderloin That Tastes Right The Next Day

• Store leftover grilled tenderloin in an airtight container within 2 hours of cooking. Wrap slices tightly to prevent moisture loss and keep fresh for 3-4 days.
• Seal cooled meat in freezer-safe bags or containers. Properly stored, frozen tenderloin maintains quality for up to 3 months. Label with the date for easy tracking.
• Preheat to 250°F. Place meat in a baking dish, cover with foil, and warm for 10-15 minutes. Add a splash of broth to prevent drying out and maintain tenderness.
• Heat in short 30-second intervals, checking temperature and moisture. Drizzle extra dill sauce to restore juiciness and enhance flavor when serving.

Best Matches For Tenderloin

• Enhance Flavor Explosion: Pair zesty Sauvignon Blanc with bright herbal notes that complement the dill sauce perfectly.
• Wine Harmony: Select a medium-bodied Pinot Noir to balance the tender meat's richness while matching the delicate herb profile.
• Sidekick Sensations: Serve roasted asparagus or garlic-roasted baby potatoes to create a complete meal that echoes the tenderloin's savory character.
• Texture Contrast: Add a crisp cucumber salad with fresh dill to provide a cool, refreshing counterpoint to the grilled meat's warm intensity.

Dill Tenderloin Seasoning Switches

• Herb-Crusted Alternative: Replace minced garlic with a blend of dried herbs like rosemary, thyme, and parsley for a robust, aromatic crust on the tenderloin.
• Low-Carb Keto Option: Swap mayonnaise and sour cream with full-fat Greek yogurt and add extra virgin olive oil for a keto-friendly dill sauce.
• Dairy-Free Version: Use coconut cream instead of sour cream and vegan mayonnaise to create a creamy dill sauce that's suitable for lactose-intolerant individuals.
• Spicy Mediterranean Spin: Add red pepper flakes and za'atar spice blend to the meat rub, creating a zesty flavor profile with a Middle Eastern touch.

FAQs

• How do I know when the tenderloin is perfectly grilled?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F (63°C). The meat should feel slightly firm with a touch of springiness when pressed.

• Can I prepare the dill sauce in advance?

Yes, you can make the dill sauce up to 24 hours before serving. Store it covered in the refrigerator. The flavors will actually develop and become more robust as it sits.

• What type of grill works best for this recipe?

Both gas and charcoal grills work well. The key is maintaining a consistent medium-high heat and creating those beautiful sear marks on the tenderloin.

• Is there a trick to keeping the meat juicy?

Always let the tenderloin rest for 5 minutes after grilling. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result.

Grilled Tenderloin with Dill Recipe

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4.9 from 38 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Succulent grilled tenderloin with dill brings Mediterranean elegance to your dinner table. Herbal notes and perfectly charred edges promise a memorable culinary experience you’ll savor with each delicious bite.

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Ingredients

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Main Ingredients:

• 1.5 pounds (680 grams) tenderloin, trimmed
• 1/2 cup (120 milliliters) mayonnaise
• 1/4 cup (60 milliliters) sour cream
• 2 tablespoons fresh dill, chopped

Seasoning Ingredients:

• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Additional Sauce Ingredients:

• 1 tablespoon lemon juice
• Salt and black pepper, to taste

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Instructions

1. Prepare the tenderloin by coating it with a light layer of olive oil, ensuring even coverage. Generously sprinkle with freshly ground black pepper, kosher salt, and finely minced garlic. Drizzle fresh lemon juice across the entire surface to enhance flavor and tenderize the meat.
2. Ignite the grill and adjust the temperature to a medium-high setting. Allow the grates to heat thoroughly, creating optimal conditions for a perfectly seared exterior while maintaining a juicy interior.
3. Carefully position the seasoned tenderloin onto the hot grill grates. Cook for approximately 4-5 minutes on each side, rotating once to create attractive crosshatch grill marks. Monitor the internal temperature, aiming for 145°F for a perfect medium-rare finish.
4. During grilling, craft the accompanying dill sauce by whisking together mayonnaise, sour cream, and finely chopped fresh dill. Incorporate a splash of lemon juice and minced garlic, then season with a pinch of salt and pepper. Blend until the mixture achieves a smooth, creamy consistency.
5. Once grilling is complete, transfer the tenderloin to a clean cutting board. Allow the meat to rest for 5-7 minutes, which helps redistribute internal juices and ensures maximum tenderness.
6. Slice the rested tenderloin into elegant medallions, arranging them artfully on a serving platter. Drizzle the creamy dill sauce alongside or directly over the meat, creating an appetizing presentation that highlights both the grilled protein and its complementary sauce.

Notes

• Allow the tenderloin to reach room temperature before grilling to ensure even cooking and a perfect sear.
• Pat the meat dry with paper towels to remove excess moisture, which helps achieve a beautiful golden-brown crust.
• For a leaner version, swap sour cream with Greek yogurt in the dill sauce to reduce calories and add extra protein.
• Check the meat’s doneness using a meat thermometer for precise results, preventing overcooking and maintaining juicy texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 473
• Sugar: 1 g
• Sodium: 749 mg
• Fat: 34 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 0 g
• Protein: 36 g
• Cholesterol: 103 mg