Place your pork tenderloin into the sauce and let marinade for 20 minutes, flipping halfway through. Remove from the marinade and place on the foil lined baking sheet. Do not …
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1 pork tenderloin, about 1 to 1½ pounds 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon cracked pepper 5 slices bacon 2 tablespoons brown …
Rub your tenderloin with salt and pepper. Heat the olive oil over medium-high heat in a cast-iron skillet. Sear the pork tenderloins for 2 minutes per side, until browned. In a …
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Prep your pork tenderloin Add your pork tenderloin to a large mixing bowl and season with salt and pepper. Next, drizzle with olive oil for a boost of healthy fats. Season your …
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Instructions 1 Preheat smoker to 225 degrees F. 2 Let the elk tenderloin come to room temperature. 3 In a small bowl, combine the softened butter, minced garlic, salt, and parsley and stir to combine. 4 Place the elk tenderloin on a baking sheet and, using your hands, coat the entire tenderloin in the compound butter mixture. More items...
Allow the tenderloins to marinate in the refrigerator for 3 to 24 hours. Marinated elk tenderloins. Pull the tenderloins out of the fridge and allow to rest at room temperature for 10-15 minutes. At this point, you might want to consider your side dishes (I suggest beets and potatoes: see separate instructions below).
Place the elk meat in a large bowl. Add the ghee or butter to the meat along with the spices. Work the mixture together with your hands until thoroughly incorporated and form into evenly sized patties. Place the elk patties on a plate and refrigerate for at least 15 minutes while the grill preheats.
Pork tenderloin is perfect for a ketogenic diet; it is low in carbs and a great source of both fats and protein. This combination will keep you full and satisfied. We include a bit of dijon mustard in this recipe for a bite of acid and depth of flavor.