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 perfectly crusted with aromatic herbs and a touch of lemon zest. This elegant dish features a succulent sear that locks in juices, enhanced by garlic and fresh rosemary and thyme, delivering a refined balance of robust taste and clean eating ideal for a wholesome meal.

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NUTRITION

344kcal
Protein
36.6g
Fat
21g
Carbs
3.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison Tenderloin

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Zest of 1/2 Lemon

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, and lemon zest.

  • 3

    Coat the tenderloin evenly with the herb mixture, pressing the herbs onto the meat to form a crust.

  • 4

    Heat a skillet over medium-high heat. Once hot, add the tenderloin and sear for about 3-4 minutes on each side until a golden crust forms.

  • 5

    Reduce the heat slightly if needed and continue cooking until the internal temperature reaches 130°F for medium-rare, about 6-8 minutes total depending on thickness.

  • 6

    Remove the venison from the skillet and let it rest for 5 minutes before slicing.

  • 7

    Serve warm, enjoying the aromatic herb crust and tender, flavorful meat.

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 perfectly crusted with aromatic herbs and a touch of lemon zest. This elegant dish features a succulent sear that locks in juices, enhanced by garlic and fresh rosemary and thyme, delivering a refined balance of robust taste and clean eating ideal for a wholesome meal.

NUTRITION

344kcal
Protein
36.6g
Fat
21g
Carbs
3.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison Tenderloin

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Zest of 1/2 Lemon

Salt and Black Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, and lemon zest.

  • 3

    Coat the tenderloin evenly with the herb mixture, pressing the herbs onto the meat to form a crust.

  • 4

    Heat a skillet over medium-high heat. Once hot, add the tenderloin and sear for about 3-4 minutes on each side until a golden crust forms.

  • 5

    Reduce the heat slightly if needed and continue cooking until the internal temperature reaches 130°F for medium-rare, about 6-8 minutes total depending on thickness.

  • 6

    Remove the venison from the skillet and let it rest for 5 minutes before slicing.

  • 7

    Serve warm, enjoying the aromatic herb crust and tender, flavorful meat.