DEER TENDERLOIN RECIPES
ROASTED PORK TENDERLOIN AND VEGETABLES RECIPE: HOW TO MAKE IT
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. —Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 33g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
VENISON TENDERLOIN RECIPE - FOOD.COM
Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 9
Steps:
- Lightly sprinkle tenderloins with pepper and set aside.
- Sauté onions in 1 tablespoon butter.
- Add garlic and cook another 3 minutes.
- Add mushrooms, sautéing another 10 minutes.
- When done, remove vegetables and add the rest of the butter.
- Sauté venison 2-3 minutes per side.
- When done, place on platter and return vegetables to pan.
- Add flour stirring until it becomes a thick brown paste.
- Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
- Correct seasoning and pour over tenderloins.
- Serve.
Nutrition Facts : Calories 353, FatContent 15.9, SaturatedFatContent 8.3, CholesterolContent 57.8, SodiumContent 112.8, CarbohydrateContent 18.1, FiberContent 2.6, SugarContent 5.5, ProteinContent 36
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