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
- 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.
- 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.