Web1 ½ lb chicken tenderloins 3 tablespoons melted butter 1 tablespoon fresh lemon juice ½ teaspoon Swerve granulated sweetener optional 2 cloves garlic minced ¼ …
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This recipe is for sliced deer tenderloin medallions marinated in Worcestershire sauce, red wine vinegar, salt, and pepper. The medallions are cooked in a cast iron skillet over medium-high heat for 1-2 minutes per side. They are then removed from the heat and allowed to rest for 5 minutes before serving. Serve with roasted veggies and hot sauce.
Preheat oven to 375F. Sprinkle tenderloin with salt, pepper, and chopped rosemary. Let meat sit at room temperature ~ 15 minutes. Bring a large pan to high heat. Cast iron works well because it can go from stovetop to oven. Add butter. When melted and hot, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes.
These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Preheat oven to 375F.
I need to start with the obvious: Venison tenderloin is not venison loin. Loins, a/k/a backstraps, are the deer (or moose, elk, pronghorn, etc.) equivalent of the ribeye in beef. They are great, but are not quite as tender, thus the name “tender” loin. A deer tenderloin, or really any tenderloin, comes from the inside of the animal.