Elk Tenderloin wrapped in Green Chile and Bacon

So simple and so tasty.  This might be my new favorite meal.  Not just for the night of... but eating it cold the next day for lunch.  And if the green chile just gets hotter?  Amazing!!

Let's Get Crafty!
1lb tenderloin, cut into large chunks

We've used elk and deer tenderloin with this recipe and both were very good.  I'm sure any beef tenderloin would be great too.  Depending on the size on the tenderloin... I like the ratio when the red meat is about 2 inches by 3 inches.

Marinade:

1 tablespoon garlic (we love garlic so I use a lot... use a teaspoon if you don't love it)

3 tablespoons fresh pressed lemon juice 

3 tablespoons soy sauce reduced sodium

3 tablespoons worcestershire sauce

2 tablespoons EVOO

I like to put marinades right in a gallon ziplock bag and squish around the bag the mix the ingredients.  (Dish saver!!) and then toss the meat right into the bag.  We've marinated the meat over night for the next evening and we've done 30 minutes in a pinch.  Both were good... overnight did have more of the marinade flavor coming through.

Wrap up those marinated bad boys:
Bacon (depends on how many you are making- we do 1/2 slice each one)
Green chiles (we usually do half with and half without)
Toothpicks to hold them together

Grill for 11-12 minutes on medium heat (400 temp) turning often to avoid flare-ups from the bacon.

Going On!

Coming Off the Grill!

Eating for breakfast at my desk on a Monday morning...

Happy Sunday Funday Friends!  Thank you for stopping by.