lean meat

If you’re like me, you either have a freezer full of venison from last year’s hunting season or about to fill it up with this season’s harvest. My husband and son are avid hunters and we process our own meat which helps on the grocery bill and I love the guarantee there’s no added water, coloring, chemicals, or hormones. Backstrap is excellent cooked and served medium-rare but my family prefers medium.

Bacon-Wrapped Venison Backstrap Roast

venison backstrap pork tenderloin))

teriyaki marinade

bacon

Place the roast in a large zip-top plastic bag and add the marinade. Seal the bag and marinate in the refrigerator at least 2 hours up to 24 hours or overnight, turning once.

Preheat oven to 375°. Remove the roast from the bag and drain. Discard the marinade.

Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch longer on both ends than the length of the backstrap or tenderloin.

Place the roast on top of the bacon toward the lower third, not right in the center. Then, pull up the shorter pieces of bacon up to the backstrap on one side, then pull the longer pieces up and over the backstrap. Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap.

Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium. Let roast stand in the pan 10 minutes. I often put the pan under the broiler the last 3 minutes to be sure and get the bacon crispy.

Let the roast stand at 5 to 7 minutes.  Cut roast on a cutting board and transfer to a serving platter.

An OSR Original Recipe for roasted pork tenderloin that&#x27;s easy to prepare and always a crowd-pleaser.

Brown Sugar & Herb Crusted Pork Tenderloin

light brown sugar, (firmly packed)

thyme

ground sumac

garlic cloves, (grated)

lemons

olive oil

kosher salt, (divided)

pork tenderloins (each about 1-1.5 lbs.)

Combine the first 6 ingredients plus 1 teaspoon salt (reserve remaining salt) in a small bowl. Stir or mix with your fingertips until paste-like. Generously smear the rub all over the pork tenderloins (using every last bit).

One: Prepare the Rub (ideally, 6-12 hours in advance):

Once thorougly seasoned, place the pork tenderloins side-by-side (but not touching) in a rectangular baking dish that has been lightly coated with cooking spray. Cover the dish with cling wrap and refrigerate for at least 6 hours and up to 12 hours.

Two: Refrigerate for 6-12 Hours:

Roughly 30 minutes before you plan to roast the pork tenderloins, remove them from the fridge (still covered) and let rest at room temperature (see TIP A for why this is important). Meanwhile, preheat your oven to 400°.

Three: Prepare to Roast:

Remove the cling wrap from the baking dish and rotate the pork tenderloins so that they are re-coated in any loose rub. Sprinkle the remaining 1/2 teaspoon salt over the tenderloins. If working with an oven-proof thermometer, insert it into the thickest part of one of the tenderloins. Place the baking dish on an upper rack of your pre-heated 400° oven and let cook for 35-40 minutes or until the thermometer registers a temperature of 140-145°. When there, immediately remove the tenderloins from the oven and tent the entire dish with aluminum foil. Let the meat rest under the foil for 10-15 minutes to finish cooking and re-absorb some of its juices.

Four: Roast the Pork Tenderloins:

Slice the tenderloins on a slight diagonal and immediately serve. Great with a chimichurri sauce over top.

Five: Serve:

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Bacon-Wrapped Venison Backstrap Roa...

Brown Sugar & Herb Crusted Pork Ten...

Top 2 lean meat recipes from across the web

The most viewed lean meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon-Wrapped Venison Backstrap Roa...

Brown Sugar & Herb Crusted Pork Ten...

The most viewed lean meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine