Okay. This is the only way I will be cooking game meat tenderloins from now on. It was so flavorful, and the meat was extremely tender. If you try this recipe, you will impress anyone! Use whatever tenderloin you have available as well! 

Tenderloin Ingredients

• Tenderloin
  • 2 lbs Antelope tenderloins
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 2 TBSP olive oil
  • 1 TBSP Dijon mustard
  • 1 TBSP sugar-free maple syrup
  • 2 TBSP Worcestershire sauce
  • 1 TBSP soy sauce (we use Braggs aminos)
• Garlic Dijon Sauce
  • 3 TBSP butter
  • 2 TBSP minced garlic
  • 1 TBSP lemon juice
  • 1/2 cup heavy whipping cream
  • 1 TBSP Dijon mustard
  • Salt and pepper to taste

Tenderloin Directions

• Preheat oven to 375
• Pat tenderloin dry with a paper towel
• In a small bowl, combine oregano, rosemary, thyme, onion powder
• Sprinkle the spice blend over the meat and use your hands to massage the blend into the meat
• In a skillet over medium heat, add olive oil and add meat to sear on each side for 3 minutes
• Add seared meat to a baking pan
• Make glaze in a bowl with the olive oil, mustard, maple syrup, soy sauce, and Worcestershire sauce
• Top meat with the glaze before going into the oven for 30 minutes
• When your oven has a few minutes remaining, make the garlic dijon sauce by melting butter in a saucepan
• Add garlic, lemon juice, heavy whipping cream, and Dijon mustard
• Let simmer and remove from heat
• Once the tenderloins are removed from the oven, top with the garlic dijon sauce and enjoy! 

Parmesan Mashed Potatoes Ingredients

• 3lbs potatoes- skinned, quartered
• 1/2 TBSP salt for boiling water
• 4 TBSP butter
• 1/2 cup heavy cream
• 1/3 cup sour cream
• 1/2 cup parmesan cheese
• Salt and pepper to taste
• Thyme for topping

Parmesan Mashed Potatoes Directions

• In a large pot, boil water and salt
• Add skinned and quarter potatoes and boil 20-30 minutes or until potatoes can be pierced with a fork
• Drain pot, add remaining ingredients to hot potatoes and mash
• Top with dried thyme if desired 

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