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Herb-Rubbed Venison Tenderloin

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Herb-Rubbed Venison Tenderloin

Phase 2 | Serves 5 | Prep time: 15 minutes | Total time: 50 to 55 minutes


  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons fresh thyme leaves
  • 4 garlic cloves, minced
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tamari
  • 1 shallot, minced
  • Two 10-oz. venison tenderloins


  1. Preheat the oven to 500 degrees F. In a bowl, combine the parsley, rosemary, thyme, garlic, pepper, mustard, tamari and shallot. Spread this mixture all over the tenderloins. Place the tenderloins on a roasting rack in a roasting pan. If they have narrow ends, tuck them under so they’ll cook evenly.
  2. Slide the pan into the oven and reduce the temperature to 375 degrees. Roast until an instant-read thermometer inserted into the center of the tenderloin reads 125 degrees for rare, or 135 degrees for medium-rare, about 25 to 30 minutes. Don’t cook past medium-rare (to keep the venison tender). Remove the pan from the oven and let the tenderloins rest for 10 minutes (the temperature will continue to rise a few degrees). Slice thinly against the grain.

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