CANIS Cooks: Moose Tenderloin with Roasted Vegetables
Our guy Joe Eppele is on fire churning out hit after hit in the kitchen. Two weeks, two great recipes from Joe. This one is for moose tenderloin. As with all of our recipes, and workouts for that matter, adapt it to your tastes and what you have available. But, if you happen to have a little moose in the ole freezer, lay it out to thaw because we are having tenderloin tonight.
- CANIS Team
Keep it Simple! This cut of moose is so dang tasty and tender you don’t really need to dress it up much. It’s definitely a “less is more” situation.
The Ingredients
1 large piece of moose tenderloin
5-6 carrots
15-20 Brussels sprouts
Butter
Garlic Cloves
Olive Oil
Salt and pepper
Paprika
The Preparation
Peel your carrots and cut off any woody or stems off of your Brussels sprouts. For the bigger sprouts, go ahead and cut those in half in order to have a uniform cook on them. Once this is done, set your oven to 400, spread the veggies on a roasting sheet, drizzle with olive oil, and season with salt, pepper and paprika. Cook time on this should be around 25-30 minutes or until they are slightly browned but not mushy by any means.
While veggies are roasting, its time to get the moose trimmed and cooked. Start by trimming a room temperature tenderloin of any excess fat or loose ends. Dab with a paper towel to dry the outside of the meat.
Coat the meat with fresh ground black pepper. No salt yet, I have found that adding salt at this step prevents a good sear.
Place a meat thermometer into the thickest part of the cut for monitoring to prevent overcooking. My target temperature is 125 degrees.
Heat a pan to medium/high and add butter.
Once the pan is heated, add the tenderloin and cook for roughly 2 minutes on each side. Occasionally baste with the excess butter in the pan until it is crisp and brown on all sides. Be sure to watch your thermometer and don’t let it get to over 100 degrees on this step.
Toss some garlic cloves into the butter and put your pan into the oven which should already be at 400 degrees to finish.
Once you reach 125 or a little below, take out the tenderloin, place on cutting board, and let it rest for around 5 minutes.
After resting, slice to a desired thickness and also drizzle the butter from the pan with the toasted garlic on top of the meat.
Plate a few pieces along with the roasted vegetables and ENJOY!!