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Celebrated Christmas all day long and was ready to chow down this evening. Tenderloins from the bull I killed this past October. Marinated in KC Masterpiece steak marinade and pineapple juice @ 50/50. Wrapped in bacon and grilled in my fire pit/syrup kettle over pecan wood. Turned out great...tender and full of flavor as always. ![[Linked Image]](https://i.postimg.cc/PrLw64mH/Elk-tenderloins.jpg)
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Looks tasty. Had moose tenderloin last night.
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We had plain old cheeseburgers from the elk I shot on the 15th for Christmas dinner. Tomatoes, avocado and fries as extras. Delicious. We may try your recipe in the future, though. They do look good!  Norm
Norman Solberg
International lawyer, lately for 25 years in Japan, now working on trusts in the US, the 3rd greatest tax haven. NRA Life Member for over 50 years, NRA Endowment (2014), Patron (2016).
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We had plain old cheeseburgers from the elk I shot on the 15th for Christmas dinner. Tomatoes, avocado and fries as extras. Delicious. We may try your recipe in the future, though. They do look good! Norm The pineapple juice is the trick.....it will break down muscle tissue quickly in a marinade. It also softens the "bite" of the marinade, allowing the flavor of the meat to be tasted.
You only live once, but...if you do it right, once is enough.
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I may have to try that; looks fantastic!
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Flag....damn that looks good. Gotta try the pineapple juice deal.
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Flag....damn that looks good. Gotta try the pineapple juice deal. No kidding, looks fantastic.
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Oh ya buddy, good grub there!!!
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Flag....damn that looks good. Gotta try the pineapple juice deal. My friends wife told me about the pineapple juice trick when we had some back straps at their house. I initially thought she had been without oxygen for too long, but I was the one proven wrong. No, it doesn’t leave an pineapply taste in the finished product....
You only live once, but...if you do it right, once is enough.
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Wanted to try this but the grill took a [bleep]... will have to try and remember to do it later...
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That looks like some fine eating....be over for dinner :-)
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Good ole pecan wood...Way better flavor than using my old 2x4 fir ends...Grin. Great looking eats Hank. 😎
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Flag....damn that looks good. Gotta try the pineapple juice deal. My friends wife told me about the pineapple juice trick when we had some back straps at their house. I initially thought she had been without oxygen for too long, but I was the one proven wrong. No, it doesn’t leave an pineapply taste in the finished product.... Hank - what is the preferred/recommended length of soak in that concoction? Just readying some here. 
![[Linked Image from i.imgur.com]](https://i.imgur.com/X0n16mr.png) WWP53D
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That looks like some mighty fine eating. Congratulations.
Hope you and family had a great Christmas.
Last edited by BlackHunter; 12/30/18.
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Scott, the KC Masterpiece (I get at grocery stores, Walmart) is a "30 minute" marinade.....I generally let it work an hour or so though.....but never all afternoon or anything that long.
Lester, had a wonderful Christmas....hope y'all did too.
You only live once, but...if you do it right, once is enough.
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Scott, the KC Masterpiece (I get at grocery stores, Walmart) is a "30 minute" marinade.....I generally let it work an hour or so though.....but never all afternoon or anything that long.
I gave it a wee longer stay than that.  Hot dang - that was some seriously tasty/juicy venison loin. The little longer soak gave it just the slightest hint of pineapple but I rather enjoyed it. Thanks for the head's up on that! And Happy New Year.
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Looks like a great meal! Got the elk chili on the slow cooker for tonight’s meal. Will try the pineapple thing soon...
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ALDO LEOPOLD
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Scott, the KC Masterpiece (I get at grocery stores, Walmart) is a "30 minute" marinade.....I generally let it work an hour or so though.....but never all afternoon or anything that long.
I gave it a wee longer stay than that. Hot dang - that was some seriously tasty/juicy venison loin. The little longer soak gave it just the slightest hint of pineapple but I rather enjoyed it. Thanks for the head's up on that! And Happy New Year. Great news....glad you enjoyed!
You only live once, but...if you do it right, once is enough.
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I had some backstrap thawed so tried that rather than tenderloins from a NE New Mexico bull. I used the recommended proportions for the marinade and let everything soak for about forty-five minutes. Tasty, tender, and juicy. I used heavily black-peppered bacon, maybe a little too peppery for some tastes.
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