favorite tenderloin recipies

[kenzmad]

I like to saute onions, peppers, mushrooms and garlic in olive oil. At the same time, I have a casserole dish already greased with olive oil getting hot in the pre-heated oven(about 425-450). I then brown the tenderloins on each side and place them in the casserole dish. I cover them with the saute'd veggies and cover everything with brown gravy(already made and standing by). I cook until meat is done to my liking. Everyone that I have fed this to, says it's the best way to eat venison, and they always want more.

Tenderloins are also very good tenderized a little, then breaded in flour and salt and pepper, then fried in a pan on the stove. I eat these with eggs for breakfast.

 

my tenderloins are reserved for hunting camp breakfast steaks. garlic powder, onion powder, fried baby red potatoes and fried eggs.

kenzmad

[whitey]

Salt,Pepper,a little garlic and grill over lump hard wood.

[Magnum_Willys]

Like all game meat the most important tip is to not overcook it - just a little pink when you pull it off the heat - and serve immediately on warm plates.   Also great the next day - try it cold - it tends to toughen on the reheat.

Hard to mess up tenderloins.

[ser300wsm]

Montreal steak seasoning & on the grill with some cherry wood.... Yum, yum.....

[Pathfinder101]

Salt,Pepper,a little garlic and grill over lump hard wood.

Yer killin' me Whitey.  That picture brought tears to my eyes...

[whitey]

Pathfinder101
Awesome..
I like to pll them off at 145 and let rest.
I grill them at 450 over lump hard wood and they are great.
Have a great Thanksgiving.
Whitey..

[quadrafire]

You wern't specific enough in your heading so I thought I would throw in a curve ball. 

My favorite Missouri food (Pork Tenderloin)

1 pork tenderloin (20-24oz) Don't use porkchops
4 sandwich buns
canola or other oil for frying
 
Marinade:
1qt buttermilk
2 whole eggs
1/4 cup white flour
pinch salt/pepper
1 TB dry mustard
2 cloves minced garlic
pince cayenne pepper
 
Breading:
1 package Japanese (panko) bread crumbs
1/4 cup yellow cornmeal
 
Condiments:
tomato,onion,lettuce, mustard, mayo, pickle or whatever trips your trigger
 
Cut tenderloin into 4 pieces and pound each flat to 1/4-3/8 in, they usually end up about 5in x 6-8 in. Place these in the marinade overnight (makes them very tender)
after the night soak, place in breading and coat
 
Deep fry at 360 degrees for approx 3 min. I have pan fried and it is not bad (just not as good)
 
I have used the very large pork loins from costco, and cut them about 1/2 inch thick then pound out to about 1/4 inch. One of those loins make alot of tenders. I will make a big batch and after the breading stage I layer them between wax paper and wrap tightly in saran wrap then freeze. They seem to keep well in the freezer, then I can just toss one in the fryer when needed.

[Dave8pt]

Take 1lb. backstrap whole, sprinkle on some onion powder, garlic powder, lawry's seasong salt, pepper, a little bit of cayenne pepper.  Wrap in bacon, grill at high heat about 3-4 minutes per side.  After that, wrap in tin foil and let it sit about ten minutes on the warming rack of your grill.  Remove, let rest ten minuts and slice.  Simple and tasty!  Had it last night, the wife and I don't have any leftovers.

Dave

[MtnMuley]

You can do em wrong unless you forget to take em out.
An old favorite of mine was when there was a group of us butchering deer, we'd have someone bread them in flour and dust with johnnys and pepper and get them frying.  Once they were done, they'd remove the loins and stir in flour milk and make gravy out of the drippings.  This over potatoes was sure a treat half way through the butchering process.

[Lightning_Rider]

You can do em wrong unless you forget to take em out.
An old favorite of mine was when there was a group of us butchering deer, we'd have someone bread them in flour and dust with johnnys and pepper and get them frying.  Once they were done, they'd remove the loins and stir in flour milk and make gravy out of the drippings.  This over potatoes was sure a treat half way through the butchering process.

I could eat this every day breakfast, lunch, and dinner 
Johnnys and wild meat are like bread and butter!