Timmy's Beef (or venison) tenderloin

Lady Linda 0

"wrapped in bacon and flavored with fresh rosemary...mmmm a real treat! I like to serve this with Kiki's green beans, potatos d'jour and some dry red wine."


6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. preheat oven to 450 degrees.
  2. rub pepper and duke o york all over the loin.
  3. arrange bacon strips on cookie sheet , overlapping them so they will cover the loin.
  4. fold the narrow end of the loin under to make it evenly wide.
  5. place 2 branches of rosemary accoss the bacon and then place the loin on top. place the rest of the rosemary on top of the loin.
  6. fold the bacon strips over the loin to "cacoon" it.
  7. (at this point it can be refrigerated for one day in advance of roasting, bring it to room temp. first)
  8. insert meat thermometer in thick end and set for 125-130 degrees and put in oven. (about one hour)
  9. when temp is achived remove roast from oven and tent with foil for at least 10 minutes.
  10. transfer to cutting board, slice and serve.
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