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!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Preheat your oven to 375°F (190°C).
(Optional)If you are wrapping your roast with bacon, place 6 slices on a wire cooling or baking rack that is on a baking sheet. Once the oven has preheated, bake for 6-8 minutes, or until the bacon is just partially cooked but still flexible. Remove from your oven and set aside.
Brush the olive oil over the venison tenderloins and season them with onion powder, garlic powder, paprika, salt, and pepper.
If using the optional bacon, wrap it around the tenderloins, then place the tenderloins into the roasting pan.
Roast at 375°F (190°C) in the center of your oven's middle rack until the internal temperature of the venison reads 145°F (65°C), about 1 hour.
Transfer the roasted tenderloins to a serving tray or cutting board and cover them loosely with foil. Rest for 10-15 minutes before slicing and serving.
Notes
The weight and size of your tenderloins can vary, so make sure to check the internal temperature of the venison.
Storing: Leftovers should be placed in an airtight container and refrigerated. Enjoy within 2-3 days.
Reheating: Preheat the oven to 350°F (175°C). Let the venison sit at room temperature for 20 - 30 minutes before reheating. Place the tenderloins on a foil-lined baking sheet and bake for 30-40 minutes or until heated to your satisfaction.