Grilled Elk Tenderloin

Source: Gayle Bartel

• Elk tenderloin (1/2 pound per person)
• 2 garlic cloves, pressed
• 2 Tablespoons soy sauce
• 6 Tablespoons olive oil
• 1 Tablespoon seasoned salt
• ¼ teaspoon pepper
• Bacon 

Rub pressed garlic over tenderloin. Combine soy sauce, olive oil, salt and pepper. Pour over tenderloin and marinate in refrigerator overnight. Wrap tenderloin in bacon, completely covering and secure with toothpicks. Bring meat to room temperature (about an hour). Sear on grill over high heat until the bacon is almost done (5-7 min). Reduce heat and cook an additional 13-15 minutes over medium. Turn meat continuously so that it cooks evenly.

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