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!
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
Puree the apples, orange, garlic, vinegars, oil, smoke, salt and pepper flakes in a food processor or blender until it is mostly liquid.
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.
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.
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.
I roasted mine to a medium rare and it took about 40 minutes. Enjoy!