Apple Bacon Wrapped Elk Tenderloin

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One of the most prized cuts off the tasty elk is the tenderloin. These prime meats are so tender and delicious that I often have the packages sitting in the freezer until almost the following hunting season because I want to save them for something special. Today I decided to try to roast a whole tenderloin and it was indeed a success. So juicy, so flavorful and so easy!

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Ingredients:

Whole Elk Tenderloin

2 small granny smith apples

1 mandarine orange

1 T chopped garlic

1/2 cup red wine vinegar

1/2 cup balsamic vinegar

1/4 cup olive oil

2 t liquid smoke

2 t salt

2 t red pepper flakes

1/2 lb bacon

salt and pepper

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Puree the apples, orange, garlic, vinegars, oil, smoke, salt and pepper flakes in a food processor or blender until it is mostly liquid.

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Marinade the elk meat in the puree overnight or at least a few hours. You can vacuum seal it in a bag to speed the process along if you have that available.

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Once the meat has marinated, preheat the oven to 350 degrees. Slightly cook the bacon in a large pan and set aside. Remove the elk from the marinade, rub with salt and pepper and sear all sides of the roast, on high, in the bacon grease.

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Wrap the bacon around the tenderloin in strips until completely covered. Secure with toothpicks or skewers. Place on a rack in a pan to catch drippings and place in the oven. Roast until desired doneness.

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I roasted mine to a medium rare and it took about 40 minutes. Enjoy!

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