Herb-Crusted Venison Tenderloin

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

Herb-Crusted Venison Tenderloin

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Venison Tenderloin

Savor the rich flavor of a beautifully seared venison tenderloin, encrusted with fragrant rosemary and thyme paired with a light whole wheat breadcrumb crust. Finished in the oven for a perfectly tender bite, it’s served with a cool, tangy non-fat Greek yogurt dip to elevate your dining experience.

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NUTRITION

356kcal
Protein
49.1g
Fat
10g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Tenderloin

1 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 cup Non-Fat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the venison tenderloin dry with paper towels and season generously with salt and pepper on all sides.

  • 3

    In a small bowl, mix the whole wheat breadcrumbs with the chopped fresh rosemary and thyme.

  • 4

    Drizzle the olive oil over the venison and press the herb-breadcrumb mixture onto the surface to form a crust.

  • 5

    Heat a lightly oiled skillet over medium-high heat and sear the venison for 2 minutes on each side until a golden crust forms.

  • 6

    Transfer the seared tenderloin to a baking dish and finish cooking in the preheated oven for about 8-10 minutes for medium-rare, or longer if preferred.

  • 7

    While the venison is resting, portion the non-fat Greek yogurt into a small serving bowl, adding a pinch of salt and pepper if desired.

  • 8

    Slice the venison and serve it with a side of tangy Greek yogurt for a delicious contrast.

Herb-Crusted Venison Tenderloin

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

Herb-Crusted Venison Tenderloin

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Venison Tenderloin

Savor the rich flavor of a beautifully seared venison tenderloin, encrusted with fragrant rosemary and thyme paired with a light whole wheat breadcrumb crust. Finished in the oven for a perfectly tender bite, it’s served with a cool, tangy non-fat Greek yogurt dip to elevate your dining experience.

NUTRITION

356kcal
Protein
49.1g
Fat
10g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Tenderloin

1 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 cup Non-Fat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the venison tenderloin dry with paper towels and season generously with salt and pepper on all sides.

  • 3

    In a small bowl, mix the whole wheat breadcrumbs with the chopped fresh rosemary and thyme.

  • 4

    Drizzle the olive oil over the venison and press the herb-breadcrumb mixture onto the surface to form a crust.

  • 5

    Heat a lightly oiled skillet over medium-high heat and sear the venison for 2 minutes on each side until a golden crust forms.

  • 6

    Transfer the seared tenderloin to a baking dish and finish cooking in the preheated oven for about 8-10 minutes for medium-rare, or longer if preferred.

  • 7

    While the venison is resting, portion the non-fat Greek yogurt into a small serving bowl, adding a pinch of salt and pepper if desired.

  • 8

    Slice the venison and serve it with a side of tangy Greek yogurt for a delicious contrast.