One of our favorite pieces of meat to eat is tenderloin. This particular recipe is for venison, but would work equally well with pork or beef. For a holiday or special occasion meal, such as Easter, I would serve it with homemade scalloped potatoes, a vegetable and rolls.
Moisten meat slightly with olive oil and season to taste with above ingredients. Cover tightly with plastic wrap and place in the refrigerator for at least two hours or overnight, if possible. [I don’t normally measure the seasonings, but just sprinkle them over the surface of all sides of the meat.]
1 stick butter
1/2 tsp garlic powder
1/4 tsp cajun seasoning
1 tbsp steak sauce (like A-1)
1 tbsp Worcestershire sauce
1/2 tsp hot sauce, optional
Melt butter in small saucepan and whisk in remaining ingredients. Using a basting brush, brush meat generously with sauce. Grill over medium heat, turning often with a pair of tongs. Continue to baste meat generously with sauce, until meat reaches desired doneness. [We usually grill ours about 8-10 minutes per side for medium to medium well. This will obviously depend on the thickness of your tenderloin.]
For other great recipes, visit Life as Mom’s Ultimate Recipe Swap.