Asked for a couple recipes last week and decided to try my take on a couple of them. I had two tenderloins left and tried them two different ways...
First up was the classic bacon wrapped, stuffed with cream cheese and minced garlic. Normally would toss jalapeños in there, but wanted to keep it mild for all to enjoy.
Cooked at 350 for 15 mins a side and then sprinkled with brown sugar and broiled each side. Next time will cook at a lower temp or less time...just a bit. Hard to balance the proper venison temp vs. bacon.
Second up was a sous vide tender. Sous vide set at 129 for 1.5 hours. Had Luling BBQ Sauce, garlic and salt and pepper in the bag. Took it out, patted it dry, and lightly seasoned with garlic salt and steak seasoning. Got some hot avocado oil and butter and seared each side for 45 seconds. Made a chimichurri sauce for the first time and was rather pleased with how that turned out.
Thanks for the suggestions!