Passalacqua Winery

Venison Tenderloin Roast

A great simple recipe from Angela at Bake It With Love. The original recipe can be found at https://bakeitwithlove.com/venison-tenderloin-roast/

This easy venison tenderloin roast recipe is the perfect opportunity to use the venison you brought home from your last hunting trip! Tender and juicy with a simple, yet delicious, seasoning, this venison tenderloin roast is always a good dinner choice. You can even wrap the roast with bacon to make it even more flavorful! You will need a basting brush, meat thermometer, and roasting pan. This recipe makes 6 servings with 3 servings per tenderloin. If you have a lot of venison on hand, you can easily scale this up if you need to.

Ingredients

Venison Tenderloin · 1 1/2 pound
Olive Oil · 2 teaspoons
Onion Powder · 1/4 teaspoon
Garlic Powder · 1/4 teaspoon
Paprika · 1/4 teaspoon
Salt & Pepper · to taste

Instructions

Preheat. Preheat your oven to 375°F (190°C).
Cook Bacon (Optional). If you are choosing to wrap the tenderloins in bacon, place 6 strips onto a baking rack that is on a baking sheet. Bake for 6-8 minutes, or until the bacon is only partially cooked, but still flexible. Set aside.
Season the Roast. Brush the 2 teaspoons of olive oil over the tenderloin. Mix seasonings together and rub over the meat.
Wrap with Bacon (Optional). If you are using the bacon, wrap it around the tenderloins. Roast. Place the tenderloins into the roasting pan and roast them at 375°F (190°C) on the center oven rack until the internal temperature of the venison reads 145°F (65°C), taking about 1 hour (*see note).
Rest. Move the roasted tenderloins to a serving tray and loosely cover them with foil. Let the tenderloins rest for 10-15 minutes before slicing and serving.

Check out our favorite sources for venison here.