Bacon Wrapped Venison Tenderloin

1. Into a gallon size Ziplock baggie, add brown sugar, soy sauce, Worcestershire and grated garlic, and mix well. Add tenderloin and seal the bag well, pressing out any air in the bag. Refrigerate and marinate at least 4 hours or overnight.

2. Preheat oven to 450 F. Take the loin out of the marinade, reserving the marinade and put the loin on a cutting board. Lightly pat the tenderloin dry with a paper towel, so the marinade doesn’t drip so much. Fold the thin edge of the tenderloin under the thicker part, shaping it into a 6-inch log.

3. Drape thin bacon slices across the loin. Flip the loin over carefully and secure the bacon onto the tenderloin with 3-4 toothpicks. Turn the bacon wrapped loin over, ensuring toothpicks are under the meat. Put loin on a jelly roll pan lined with foil (for easy clean up later). Sprinkle the top of bacon with white sugar.

4. Bake at 450 F for 15 minutes then remove it from the oven. Brush bacon top with remaining marinade. Reduce temperature down to 350 F, put the loin back into the oven and bake for an additional 8-10 minutes for medium/medium rare or internal temperature of 135-145 F. Remove pan from oven. Let meat rest for 15-20 minutes before slicing.

Recipe adapted from Food.com.

*Note: also works great with elk or moose loins.