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Black Pepper-Garlic Crusted Tenderloin .black pepper-garlic crusted tenderloin

1 1/2 teaspoons chopped Florida garlic
3/4 teaspoon salt
1 teaspoon fresh black pepper
2 teaspoons olive or vegetable oil
1 tablespoon olive or vegetable oil
2 pounds Florida venison fillet

In a bowl, combine garlic, salt, black pepper and 2 teaspoons of olive oil. Whisk together thoroughly.
In large heavy skillet, add remaining tablespoon of oil; sear meat quickly on high heat.
Remove from pan and let cool; smear garlic paste on all surfaces of meat and let marinate at least one hour.

In a preheated 500 degree oven, roast meat for 7-10 minutes or until rare to medium rare. Let meat rest a few minutes and slice. Serve hot or cold. Serves 4 - 5

Calories: 346, Protein: 54gm, Carbohydrates: 6gm, Total fat: 13gm, Saturated fat: 4gm, Cholesterol: 149mg