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3 from 2 votes

Pecan-Crusted Venison Tenderloin

Ingredients

  • For the "Crust"
  • 2 cups pecan pieces
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup bread crumbs
  • The Tenderloin:
  • 1 1/2 - 2 pounds venison tenderloin about 2 whole tenderloins
  • salt and pepper
  • 3/4 cup Dijon mustard
  • 1 teaspoon Tabasco
  • 3 tablespoons olive oil

Instructions

  • Lightly roast pecan pieces evenly in a 300 degree oven. Allow to cool and place in a food processor. Pulse until they are still coarse, but not fine like bread crumbs. Combine with Kosher salt and next 3 ingredients and mix well. Transfer mixture to a shallow bowl or plate.
  • Season venison tenderloins with salt and pepper. In a small bowl, combine Dijon mustard with Tabasco. Rub mustard mixture over tenderloins. Press tenderloins into pecan mixture and roll to coat evenly.
  • Heat oil in a large skillet over medium heat. Place tenderloins in skillet and brown on each side, about 5 – 6 minutes total cooking time. Allow to rest for 3 – 4 minutes and carefully slice each tenderloin into 4 medallions.