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Glazed Bacon Wrapped Venison Tenderloin
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Glazed Bacon Wrapped Venison Tenderloin

This glazed bacon wrapped venison tenderloin is a simple recipe that turns this tender cut of meat into a sweet and savory tender cut of meat. We are always looking for wild game recipes and this one is a keeper.
Prep Time15 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Main Course, Main Dish
Cuisine: American
Keyword: meat, venison, wild game
Servings: 4 Servings
Calories: 398kcal

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Kitchen Essentials

Roasting Pan
Roasting Pan
Serving Plate
Serving Plate
Silverware
Silverware
Silicone Spoon
Silicone Spoon
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Ingredients

  • 2 Pound Tenderloin Venison, beef, pork, etc.
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 8-10 Strips Bacon
  • 6 Ounces Red Pepper Jelly

text ingredients

Instructions

  • Preheat the oven to 300 degrees Fahrenheit.
    Trim off any silver skin on the outside of the loin. This is a lean cut of meat; therefore, there will not be much fat, but the silver skin can be tough.
    Begin by seasoning the tenderloin well with the salt, pepper, onion powder and garlic powder.
  • Wrap the bacon around the loin. Place the loin on top of the pieces of bacon that are touching pull up wrapping them over the tenderloin overlapping them on top of each other. Secure the bacon with toothpicks or flip the roast, seam side down, to make sure the bacon does not shrink when baked or fall off.
    Wrapping Bacon Around Seasoned Meat
  • If baking in the oven, place a wire rack in a baking pan that has been lined with foil for easy clean up.
    Loin on Rack, Pan Lined with Foil
  • Brush on the Red Pepper Jelly Glaze. Continue to brush on the glaze every 10 minutes.
    Glazing with Red Pepper Jelly
  • Place in the oven. Bake for 20-25 minutes until your desired doneness. Use a meat thermometer to check the temperature. See the chart below
  • When the meat reaches your desired level of doneness, remove from the oven, tent with foil and let rest 10 minutes. The foil helps hold the heat in while the act of resting helps the juices to stay in the meat rather than run out when cut.
  • Enjoy with your favorite side dish.
    Glazed Tenderloin with Creamy Brussels Sprouts

Notes

Steak Doneness          

Rare internal temperature 120-130 °F and Red in color
Medium Rare  internal temperature 130-135 °F and Pink in color
Medium internal temperature 135-145 °F and Some Pink in color
Well done internal temperature 145-155 °F   and Sliver of Light Pink in color

Nutrition

Calories: 398kcal | Carbohydrates: 32g | Protein: 53g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 1894mg | Potassium: 784mg | Fiber: 1g | Sugar: 21g | Vitamin C: 4mg | Calcium: 24mg | Iron: 7mg
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