Venison or Pork Tenderloin with Blueberry Lemon + Thyme Jam
2 lbs. venison tenderloins (a single deer loin, moose, elk, pork or beef)
½ lb. bacon (plain, thin-sliced is best)
1/2 jar Blueberry Lemon + Thyme Jam
1 cup soy sauce
Mix BLT jam and soy sauce together in a bowl. Put deer loin in a cooking tray or zip lock bag and pour mixture over loin. Roll loin over mixture, completely covering it. Let meat marinate at least 3 hours or overnight in fridge. Remove loin (save marinade) and place loin on a slotted bake sheet with a drip pan. Wrap loin with the bacon in ten or so loops securing with toothpicks. Drizzle marinade over loin and continue to baste the loin throughout the cooking process. Place on center rack in oven and bake at 350 for 30-40 minutes. About Medium. For rare cut the time to 25-30 minutes (I cooked for 30). You can crisp up the bacon by either putting directly on a grill or turn the broiler on the over and watch very closely. Remove from the oven and place on cutting board. Using a knife cut the loin between each strip of bacon. You can serve with the toothpick as an appetizer or remove the toothpick and serve like steak. Serve with remaining ½ jar of Blueberry Lemon + Thyme jam.