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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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