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Peppercorn Tenderloin

3 Cloves garlic, minced
1 lb. Elk tenderloin
1 to 2 tablespoons coarsely crushed whole peppercorns
*
1 tablespoon butter

                                         4 servings


Heat oven to 425 degrees F. Spray 13 x 9-inch baking pan with nonstick vegetable cooking spray.  Set aside.

Spread garlic evenly over tenderloin.  Roll tenderloin in crushed peppercorns to coat, pressing peppercorns into meat.  Place tenderloin in prepared pan.  Bake for 10 minutes, or until tenderloin is desired doneness.  Let tenderloin stand, tented with foil, for 5 minutes before slicing.

* For a more colorful dish, use a blend with red, black and green peppercorns.

                    


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