Name: Chokecherry Glazed Elk Tenderloin (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Elk Tenderloin-trimmed; 1/4 cup Red Wine Vinegar; 2 tbsp Olive Oil; 1 tbsp Worcestershire Sauce; 1 tsp Garlic Powder; 1/2 tsp Black Pepper-ground; 1 cup Chokecherry Syrup; 2 tbsp Brown Sugar; 1 tbsp Butter; 1 tsp Dijon Mustard

Recipe tier

A classic elk tenderloin dish featuring a simple, homemade chokecherry glaze. This recipe is designed for home cooks with readily available ingredients.

Total 1h 15m

Serves 4

Steps 9

Ingredients 10

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Prep 30m Cook 45m Plate 5m Reset 10m

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Elk Tenderloin
1.5 lbs 680 g Elk Tenderloin-trimmed
Marinade
cup 60 mL Red Wine Vinegar
2 tbsp 30 mL Olive Oil
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Garlic Powder
tsp 2.5 mL Black Pepper-ground
Chokecherry Glaze
1 cup 240 mL Chokecherry Syrup
2 tbsp 30 mL Brown Sugar
1 tbsp 15 mL Butter
1 tsp 5 mL Dijon Mustard

Equipment

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Instructions

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In a bowl, whisk together all Marinade ingredients.
Place Elk Tenderloin in a resealable bag and pour marinade over it. Marinate in the refrigerator for at least 2 hours, or up to overnight.
Preheat oven to 400°F (200°C).
Remove Elk Tenderloin from marinade and pat dry. Season with salt and pepper.
Sear the tenderloin in a hot skillet with a little oil for 2-3 minutes per side, until browned.
In a small saucepan, combine all Chokecherry Glaze ingredients. Bring to a simmer over medium heat, stirring until sugar is dissolved.
Place the seared Elk Tenderloin in a baking dish and brush generously with Chokecherry Glaze.
Bake for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Let rest for 10 minutes before slicing and serving.