Looking for a recipe that will simply wow your guests (or yourself) this summer? Look no further than this recipe for Peppercorn Crusted Elk Tenderloin by Primal Pioneer. Emphasis on “simple”. We’re big proponents of “less is more” when it comes to seasoning meat, preferring to let the natural flavor of the meats come through. And this elegant peppercorn and garlic rub does exactly that. With minimal seasoning and prep time, you’ll have a smoked whole tenderloin you’ll crave over and over again.
The Whole Tenderloin is actually one of the rarer cuts both in our store and in general. It sits beneath the ribs, next to the backbone on the animal and as such, there is only one per animal. Since the tenderloin is not a weight-bearing muscle, it is much more tender than other cuts, hence it’s name and desirability. These often sell out as soon as we get them, especially the Elk Whole Tenderloins, so if this is a favorite of yours, we suggest adding your name to the notification list on the product pages.
Recipe & Photography by Primal Pioneer.
