Herb-Crusted Pan Seared Venison Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Venison Tenderloin

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Venison Tenderloin

Savor the rich, lean flavors of venison tenderloin, artfully crusted with a blend of fresh herbs and almond flour. This pan-seared delight is finished with a drizzle of extra olive oil and served alongside a vibrant, crisp baby spinach and cherry tomato salad dressed in a light balsamic touch.

Try 7 days free, then $12.99 / mo.

NUTRITION

296kcal
Protein
40.8g
Fat
13.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Tenderloin

1 tbsp Almond Flour

2 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

Salt & Pepper to taste

1 cup Baby Spinach

1 serving (approx. 75g) Cherry Tomatoes

1 tsp Balsamic Vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the venison tenderloin dry with paper towels and season with salt and pepper.

  • 2

    In a small bowl, mix the almond flour with the fresh mixed herbs. Press this mixture onto the surface of the tenderloin to create a light crust.

  • 3

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Sear the tenderloin on all sides, about 2-3 minutes per side, until a golden crust forms and the internal temperature reaches your desired level of doneness.

  • 5

    While the venison cooks, in a separate bowl, toss the baby spinach and cherry tomatoes with balsamic vinegar, and a pinch of salt and pepper.

  • 6

    Once the tenderloin is cooked, let it rest for a couple of minutes before slicing.

  • 7

    Serve the sliced herb-crusted venison alongside the fresh salad.

Herb-Crusted Pan Seared Venison Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Venison Tenderloin

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Venison Tenderloin

Savor the rich, lean flavors of venison tenderloin, artfully crusted with a blend of fresh herbs and almond flour. This pan-seared delight is finished with a drizzle of extra olive oil and served alongside a vibrant, crisp baby spinach and cherry tomato salad dressed in a light balsamic touch.

NUTRITION

296kcal
Protein
40.8g
Fat
13.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Tenderloin

1 tbsp Almond Flour

2 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

Salt & Pepper to taste

1 cup Baby Spinach

1 serving (approx. 75g) Cherry Tomatoes

1 tsp Balsamic Vinegar

PREPARATION

  • 1

    Pat the venison tenderloin dry with paper towels and season with salt and pepper.

  • 2

    In a small bowl, mix the almond flour with the fresh mixed herbs. Press this mixture onto the surface of the tenderloin to create a light crust.

  • 3

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Sear the tenderloin on all sides, about 2-3 minutes per side, until a golden crust forms and the internal temperature reaches your desired level of doneness.

  • 5

    While the venison cooks, in a separate bowl, toss the baby spinach and cherry tomatoes with balsamic vinegar, and a pinch of salt and pepper.

  • 6

    Once the tenderloin is cooked, let it rest for a couple of minutes before slicing.

  • 7

    Serve the sliced herb-crusted venison alongside the fresh salad.