ok ok, not "wild game" but try it sometime. I came up with the marinade and cooking method
kind of as an experiment. Never had better. I suspect the method would work well with any tenderloin with adjustments to the herbs/spices and temperature.
1 tsp rosemary
3 garlic cloves
8 black peppercorns
good pinch of kosher salt
extra virgin olive oil
whiz all those up in a small food processor if you have it otherwise,
use a mortar and pestle or whatever other means you have to
incorporate everything up into a loose blend. Garlic press, knife skills, whatever.
Cut small slits in a 1 pound pork tenderloin at various places and push
some off the mixture into the holes. Rub the remaining mixture around the
outside of the meat. Roll tightly in plastic wrap and into the fridge for a minimum
of 2 hours.
Preheat oven to 350dF
Sear the meat on all sides in a fry pan for color and texture
When all sides are seared place the loin on a rack over a cookie
sheet or something else to catch any drippings and into the oven.
Roast until in internal temp of 143dF and then remove, tent loosely with
foil for 5-10 minutes. Caution here: a tenderloin isn't very thick so this doesn't
take long, check it with a thermometer frequently. I'd guestimate 10 minutes or so
Slice on a diagonal bias for presentation, drizzle any drippings over slices and serve.
A good instant read thermometer is a must for this one as the temperature is critical.
I use a Thermapen. They're a bit pricey but well worth it.