Elk Tenderloin

I've had this tenderloin in my freezer for about 3 months so I decided I needed to cook it. I was pleasantly surprised at how tender and tasty it turned out. The low calories make it perfect for both the dogs and the humans.

Elk tenderloin

When you know a hunter….

Yields: 10 slices
Prep Time: 2 – 12 hours
Cook Time: 25 minutes

Nutrition facts:
49 Calories per slice, 37 Calories from fat per slice
Total fat: 4.2g or 6% (1.5g starurated fat, 0.0 trans fat)

Ingredients

  • 1 elk tenderloin
  • 3 tablespoons coconut milk
  • 1 teaspoon garlic powder
  • ¼ teaspoon rosemary
  • 2 tablespoons extra light olive oil

Directions

  1. Place the tenderloin in a closeable container. Mix the coconut milk, garlic powder, and rosemary to make a marinade and pour over the sirloin. Let it soak in the refrigerator for a few hours or overnight.
  2. Heat the olive oil in a large pan and sear the meat on all sides over medium high heat.
  3. Place it on an oiled broiler rack. Cook at 450 degrees for 20 to 25 minutes.
  4. Remove from bakers’ rack and let rest for about 10 minutes before slicing.