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
fresh parsley
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.

http://www.thermoworks.com/products/thermapen/

Here's another get you a 10-11lb loin mix up a batch of cure inject with 10% of weight submese in cure solution for a week and hang in smokehouse at 165F for 57 hours or until internal temp is 152F cool overnight in fridge and slice.

Have a recipe for the cure?   I think you meant 5-7 hours not 57

Sounds like it may be worth a shot. I may have to modify things to be a bit smaller but....

I have a couple that I really like for pork tenderloin...1st is to cut it into 1 to 1 1/2 inch slices rub the surfaces with garlic, season it with salt and pepper, wrap in tick cut bacon (like beef tenderloin) and cook them on the grill..sear both side and move to indirect heat at a med to low temp (180-250*F) cook until the bacon is just crisp...serve directly...

the second way is to cut them as before then pound them out to about 1/8 to 1/4 inch thick..dredge through seasond flour into an egg wash and then in cracker crumbs...any kind will work...I like the club or townhouse..but heck plain ol' soda crackers will work..then deep fry them in hot (350 to 375*F) oil...put them on a bun with provalone cheese and horseradish sauce with a dolup of coleslaw...so good ya wanna slap yo gran'ma...another way to serve these is with seasoned (peppered) milk gravy and smashed taters...

Scalvin No I meant 57 hours. 130F for three hrs to dry the outside up temp to 165F add smoke until internal temp of meat reaches 152F. I'm using pork loins not tenderloins. A proper smokehouse cooks with dry heat which takes a lot longer. I've been doing this for ten+ yrs usually get together with others and do about fifty pounds at a time. And the average time is 57hrs according to my notebook. At 152F you have fully cooked ham. I've also done hams from pigs we slaughtered an average full size ham takes around 2 1/2 days to cook in the smokehouse.

scalvin, thats close to mine, but i like to put it on the bbq on the rotisserie

Scalvin here's the recipe to do up to 25lbs 5Ots ice water1cup 2 tbls powdered dextrose 4 tbls insta cure No 1 3/4 cup salt Spray pump with 10% cure to green weight place in cure for 6 days place in stockinette bags into preheated smokehouse at 130F for 3 hrs with damper wide open increase temp to 165F with damper 1/4 open add smoke pan and hold until internal temp of meat at thickest point is 152F remove refrigerate and slice the next day.

wow - thanks - I don't think my setup is sophisticated enough to hold those parameters. I'd love to try it but don't have a real smokehouse, just a backyard WSM.

Made the subject recipe tonight. Again, very good but if you're 'garlic sensitive' you may want to cut back on it a bit. It's fairly potent as written. But we're garlic nutz so we don't mind.

SCALVIN Go to www.sausagemaker.com and check out the goodies they have. NO#1 purchase Great Sausage Recipes and Meat Curing. Check out their 50lb smoker that's what I use. Yeah its expensive but has a thermostat that is + - five degrees. Then I run an corded meat theremometer through the chimney into the meat and the readout sits on top so I know exactly what's going on inside.

Ahhh... 'lectric.... that splains it. Mine runs on lump or wood. I don't think I could keep mine that low. Thinking of building an offset unit but honestly I don't use it that often. I do chicken, turkey, ribs but that's about the extent of it. Have heart issues so I have to be somewhat cautious so even the ribs are few and far between.

May try trout if I ever get a chance to get out.

You're much more into it than I am apparently.

Enjoy!

I had some ground elk meat in the freezer and wanted to make a batch of salami this weekend. I mixed 7 lbs of elk with 3 lbs of ground pork. However, the only ground pork the grocery store had was 1 lb tubes and was expensive. They had pork loins on sale for about half the price per pound so I picked up a 7 lb. loin. I cut off and ground three lbs of it for the salami.

With the rest, I mixed up a rub with 3 T brown sugar, 1 T kosher salt, 1 tsp cracked black pepper, 1 tsp garlic powder, and 1 tsp onion powder. I massagedad this onto the loin and refrigerated overnight. This morning, I threw the salami and the loin in the smoker with Jack Daniels wood chips for 12 hours at 160 degrees. After I took out the salami, I cranked up the heat in the smoker to 220 for another half hour to slightly brown the surface of the loin. I thought it turned out mighty tasty! Having it for supper tomorrow night with some au graten potatoes.

And the salami turned out pretty good, too, if I do say so myself. I mixed in a lb of grated colby jack cheese before stuffing in the casings. These I also refrigerated overnight before smoking.