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Grilled antelope tenderloin wrapped in bacon and sliced on a white platter.
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5 from 53 votes

GRILLED ANTELOPE TENDERLOIN BACON-WRAPPED AND SUCCULENT

This is one of the tenderest pieces of meat we've ever eaten. It's first marinated in a delicious red wine marinade then season-salted and herb-rubbed, bacon-wrapped then slowly grilled until done. 
Prep Time13 minutes
Cook Time3 hours
Total Time3 hours 13 minutes
Course: Main Course, Meat, Wild Game
Cuisine: American
Servings: 4 people
Calories: 536kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 1 antelope loin beef, venison, pork tenderloin
  • 8 oz. bacon
  • ¾ cup dry red wine
  • ¼ cup soy
  • 2 teaspoon dry mustard
  • 1 tablespoon honey
  • 2 teaspoon Montreal Steak seasoning
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
US Customary - Metric

Instructions

  • 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. 

Notes

This recipe inspired by MtHunterDan
IF YOU USE THIS RECIPE FOR A PORK TENDERLOIN: The internal temperature should be 140 degrees F. then let it rest 15 minutes. It should increase to 145 degrees F. 
FOR BEEF TENDERLOIN: The internal temperature for medium rare should be 130 degrees F. then let rest. It should increase to 135 degrees F. 
FOR VENISON TENDERLOIN: The internal temperature should be the same as the antelope (pronghorn) tenderloin. 

Nutrition

Serving: 3oz | Calories: 536kcal | Carbohydrates: 8g | Protein: 23g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 454mg | Potassium: 424mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 3.2mg | Calcium: 48mg | Iron: 3.1mg