Savor the irresistible aroma and melt-in-your-mouth tenderness of our smoked elk tenderloin. A gastronomic masterpiece that will leave you longing for seconds.
Course
Main Course
Prep Time20minutes
Cook Time3hours
Marinating2hours
Servings4
Ingredients
For the Elk Tenderloin and Marinade:
2lbsabout 900g elk tenderloin
1/4cupolive oil
4clovesgarlicminced
1tablespoonfresh rosemarychopped
1tablespoonbalsamic vinegar
Salt and pepper to taste
For the Sweet and Smoky Dry Rub:
1/4cupbrown sugar
2tablespoonspaprika
1teaspoongarlic powder
1/2teaspooncayenne pepper
For the Smoky Flavor Infusion:
Hickory and cherry wood pellets
Instructions
Marinating the Elk Tenderloin
In a mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, balsamic vinegar, salt, and pepper to create a flavorful marinade.
Place the elk tenderloin in a ziplock bag or airtight container then pour the marinade over it. Seal the bag or container and refrigerate for at least 2 hours, allowing those flavors to mingle and dance.
Getting the Grill Ready
Fire up your pellet grill and set the temperature to around 225°F (107°C). It's a slow and steady journey we're embarking upon, my friends!
Load up the hopper with a mix of hickory and cherry wood pellets. This is where the real magic happens, so don't skimp!
Preparing the Sweet and Smoky Dry Rub
In a bowl, combine the brown sugar, paprika, garlic powder, and cayenne pepper. Mix it up until you've got a party-ready dry rub that'll make your taste buds do a happy dance.
The Smoking Ritual
Take the marinated elk tenderloin out of the bag or container and pat it dry with paper towels. We're about to introduce it to the dry rub goodness!
Generously coat the tenderloin with the sweet and smoky dry rub you just whipped up. Get in there with your hands and make sure every nook and cranny is covered – we're talking flavor explosion in every bite.
Carefully place the elk tenderloin on the grill grates. Close the lid and let the smoky symphony begin!
The Art of Patience
Now's the time to let the pellet grill work its magic. Kick back, relax, and maybe toss a few jokes around with your pals. We're aiming for an internal temperature of around 130°F (54°C) for a perfect medium-rare.
Keep an eye on that meat thermometer – you're looking for that moment of glory when it hits the sweet spot. It might take around 2-3 hours, but trust me, the wait is worth it!
Slicing and Serving
Ding, ding, ding! The moment of truth has arrived. Once the elk tenderloin has reached the desired internal temperature, carefully take it off the grill and let it rest for a few minutes. Patience is still key, my friends.
Place the rested tenderloin on a cutting board and slice it up with a sharp knife. Get ready to unveil those beautiful, smoky, perfectly cooked slices of heaven.
Serve up the smoked elk tenderloin with your favorite sides – maybe some creamy garlic mashed potatoes, roasted Brussels sprouts with that balsamic glaze, and a crusty loaf of bread for good measure.