Prep Time: 10 minutes | Cook Time: 45 minutes
- 2 lb venison tenderloin
- 3 cups brown sugar
- 2 cups soy sauce (Feel free to use low sodium)
- 2 cloves garlic, minced
- 2 tsp black pepper
- 1 tsp ground mustard (Or 1 tbs prepared mustard)
- 1/2 lb bacon (Or up to 1 lb)
Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Coat the venison in the marinade and tightly wrap or transfer to a sealable plastic bag. Refrigerate to marinade at least 1 hour, but overnight is best.
Preheat oven to 350 F and prepare a baking pan. Something slotted to let the drippings fall works best. That way you can baste it while it cooks.
Remove the venison from the marinade (but don't discard) and wrap in the bacon. Drizzle the marinade over the wrapped tenderloin.
Place in the center of the oven and bake for about 30-40 minutes, for a medium roast.
Optional but tasty: Remove the tenderloin from the oven and turn on the broiler. Once warm, return it to the oven for just long enough to crisp up the bacon and get a nice crust.
Let rest about 2 minutes before cutting, then enjoy!