Ingredients

The following ingredients have 4 Servings
  • 1 antelope loin (beef, venison, pork tenderloin )
  • 8 oz. bacon
  • 3/4 cup dry red wine
  • 1/4 cup soy
  • 2 tsp dry mustard
  • 1 tbsp honey
  • 2 tsp Montreal Steak seasoning
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 2 tsp Worcestershire sauce
  • 1 tbsp brown sugar

Instruction

  • Using butcher's twine, tie the antelope loin in a log shape. Place the loin in a heavy duty zip-lock bag. 
  • In a glass measuring cup mix the wine, soy sauce, dry mustard powder, Worcestershire sauce, honey and brown sugar. Pour the marinade over the pronghorn loin and seal the bag. Place on a dish (just in case it leaks) and set in the fridge for 1-2 hours. 
  • Prepare charcoal grill for indirect heat. Light the grill and wait until it reaches medium heat (350 F.) While the grill is heating up, finish preparing the tenderloin. 
  • Remove the loin from the marinade, blot with a paper towels, remove the butcher's twine.  Sprinkle liberally with the Montreal Steak seasoning, fresh thyme and rosemary. Wrap the meat with the bacon.
  • Cook over medium heat until the internal temperature reaches 135 degrees F. Cover and rest 15 minutes before slicing. The meat should reach an internal temperature of 140 degrees. Check notes for temperatures of other tenderloins.
  • Enjoy a delicious piece of meat.