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Apple Walnut Stuffed Tenderloin

  • Author: Miss AK
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Ingredients

Instructions

  1. Preheat oven to 475 degrees. If your tenderloin isn’t already cut in half, do so.
  2. Allow it to come to room temp by sitting it on the counter for a bit before cooking.
  3. Roughly chop an onion into pieces and lay on a lightly greased cookie sheet or small roasting pan.
  4. You’re going to lay the tenderloin on these so the stuffing doesn’t sit in the juice and get soggy. Bonus: you get some seriously flavorful onions as a side.
  5. Add the garlic, walnuts, salt and olive oil into a food processor or blender and process until smooth. Wash and thinly slice half of the apple.
  6. Lay each side of the tenderloin on a cutting board, with twine cut and ready to tie placed underneath. Spread equal parts of the garlic spread on each half. Lay the apple slices on one half, and place the other on top. Tie the twine around the tenderloins and place on the bed of onions. Sprinkle with pepper and place in the oven.
  7. After the tenderloin has cooked for 10 minutes, drop the heat to 425 and roast for 20-25 mins. I took mine out at 20 (my oven quickly burns things) and it was a perfect medium rare.
  8. OK, I want you to rest your meat for AT LEAST 5 minutes, preferably 10-15.
  9. Even with the lean and sometimes tough venison meat, my tenderloin was fall-apart tender.
  10. Serve up with some roasted veggies and the flavorful onions from the bedding!
  11. You’ve got yourself a fancy meal made simple. I promise I won’t tell you only used 5 ingredients.