Oven baked venison tenderloin

 

My father in law is a hunter and brought us a tenderloin he cut from a deer he recently got. I cut the tenderloin into two pieces and prepared them different ways. The first way was a simple butter and salt tenderloin, the other was prepped with a coffee rub. Both were super yummy! 

For the coffee rub you will need: 

• 2 tbsp dark coffee grounds 

• 2 tbsp brown sugar 

• 2 tbsp olive oil 

• a few shakes of salt 

• a few shakes of paprika 

1. Mix all of the ingredients together and rub into both sides of the tenderloin 

2. Let the tenderloin sit the with mixture rubbed into it for ~20 minutes 

For the tenderloin with only butter and salt: 

1. Shake salt and rub it into both sides of the tenderloin 

2. Cut up about 2-3 tbsp of butter and place onto the top of the tenderloin 

3. Let this also sit for ~20 minutes 

For BOTH tenderloin recipes: 

1. Cook at 400°F 

2. Flip the tenderloin after 15 minutes in the oven, then let it cook for about 30 more minutes until the internal temperature of the tenderloin reaches 140°F 

You can easily test the temperature with a meat thermometer by sticking it into the thickest part of the loin

3. Serve with your favorite sides! We went with asparagus and roasted red skin potatoes