Breakfast - cut into small pieces and fried in oil with salt & pepper served with hasbrowns and over easy eggs.
Now that huntin' season has started here in the South -
Sunday Supper of Stuffed Backstrap 1/2 Vension backstrap (tenderloin) 2 Tbsp butter 1 Tbsp olive oil (not Popeye's girfriend) 1 sweet onion (Walla Walla, Vidalia etc) 2 gloves garlic 1 C mushrooms (your choice but shitake tastes best - wild flavor) 1 red bell pepper 2 C seasoned bread crumbs 2 C chicken broth
Heat butter & olive oil till melted. Add veggies & saute till tender. Add bread crumbs, salt/pepper to taste then stir in chicken broth. NOTE: Add only enough broth to make consistency somewhat sticky.
Rub down backstrap w/ olive oil then salt/pepper. Chg it up & use smoke salt or garlic salt instead. Lengthwise butterfly the backstrap down the middle. Stop about 1" from each end. Fill void with stuffing and cook.
I like to wrap it bacon and cook on the grill to medium rare or you can bake it in the oven at 375 till done to your likeness. Don't overcook because then it becomes dry.
Sides of red spuds, sweet peas and Southern House wine (sweet iced tea) or cold milk to drink.
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