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Marinated Venison Tenderloin Wrapped in Prosciutto

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“Adapted from a pork tenderloin recipe from Teal Lake Lodge in Hayward, WI that was adapted from a venison recipe used by Thomas Jefferson at Monticello. I really tried to go all out, as I don't get to have venison tenderloin all that often! But I think it worked, as DH and I served this to friends who don't really like venison, and even they loved it! It really tasted great!”
READY IN:
25hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine marinade ingredients. Marinate tenderloins for 24 hours.
  2. Preheat oven to 400°F.
  3. Remove tenderloins from marinade and pat dry.
  4. Wrap tenderloins in prosciutto and place in roasting pan.
  5. Roast for approximately 30 minutes or until internal temperature is 150°F (for medium rare).
  6. Allow tenderloins to rest for 10 minutes before slicing on diagonal to serve.

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