Let’s start with the specs:
- 1/2 cup Olive Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Red Wine Vinegar
- 2 clove Garlic (smashed)
- 1 tablespoon Ground Black Pepper
- 1 teaspoon Smoked Paprika
I mixed all this up in a bowl then scooped it into a zip top bag and put the tenderloin in and smooshed it all around so the whole loin was covered and I let it sit in the fridge for about 5 hours while I went to work.
My time at work was also time for me to think up some sides. I am not sure why I always stress about the sides when I am making a non traditional protein but I do. Meat is meat after all and simple side dishes are always OK. I decided to go with roasted potatoes and carrots, nice earthy flavors to go with the tang of the venison.
I got a package each of baby carrots and small yellow potatoes and a sweet yellow onion. I left the carrots whole but I halved the potatoes and the onion got quartered and then halved before I dumped them onto a baking sheet and drizzled with olive oil and seasoned with salt, pepper, chopped garlic and shallot powder and let them go in a 300 degree oven for about 30 minutes.
Venison is best when it is cooked to a nice medium rare so for the first 15 minutes or so that the veg were roasting I got the table set and the pan for the meat on the stove and got it heating. Here again is where I am usually afraid of going wrong but again, meat is meat. I went with the I am cooking a tenderloin approach and that is really simple, get the pan screaming hot with a bit of olive oil in it and sear that baby on all of its sides, getting a bit of a crust on the edges, yes there are edges on a round chunk of meat!
Just before pulling the meat from the heat so that it can rest I poured a little of the marinade over as kind of a bit of basting and for extra juice in the pan that I attempted to turn into a sauce.
I am new to pan sauces. I don’t know how I have been wasting all the good stuff in the pan but I have so I am not always successful in creating something yummy. This time I wasn’t surprised that the sauce didn’t come out because there was quite a bit of salt in the marinade and even adding water instead of wine or broth didn’t really smooth it out.
While I struggled with the sauce the meat was resting and the veg got finished. I plated the veggies first so the meat could kind of be served on top and they could soak up the juice. I sliced the loin into medallions and artfully placed them over top of the taters and carrots and realized that we didn’t have anything green and I didn’t even have lettuce so we went without. Nothing wrong with the occasional meat and potato dinner!
Thanks ya’ll!! Happy cooking!