Difficulty: Easy. Prep Time: 15 min. active; 30 min. marinade. Cook Time: 75 min. Rest Time: 20 min.
Before trimming and prepping the tenderloin build the fire. The temperature should be 250°F when placing the tenderloin on the smoker. Follow meat prep instructions below. When ready place the tenderloin in a spot where it will cook in about 1 hour and 15 minutes. Do not place too close, to avoid scorching. Maintain the 250°F for the entire cooking time. There is no need to turn the meat while cooking. Use an internal meat thermometer. Check at the one hour mark. When the internal temperature reads 135°F in the center of the tenderloin remove from the smoker for warm, red center (for those of you that don't like rare meat, at this temperature, the ends of the tenderloin will be more done). Let the tenderloin rest for 20 minutes before slicing. Slice in 3/8 -1/2 in. medallions.
Preheat the oven to 250°F. Follow meat prep instructions below. Place tenderloin in a glass baking dish. Pour a 1/4 cup marinade over the tenderloin. Bake uncovered for 1 hour. Check the temperature. Remove from the oven when the internal temperature reaches 135F°. At one hour if it is not done bake 15 more minutes and check again. Allow the tenderloin to rest for 20 minutes before slicing. Slice in 3/8-1/2 in. medallions.
1. To prep the meat, place the tenderloin on a cutting board with the silvery skin up. With a sharp filet style knife remove the silvery membrane. This membrane is wider at the wide end of the tenderloin and tapers off towards the narrow end. Check the remainder of the tenderloin for other membranes and fatty areas and remove.
2. Season with your choice of Head Country Championship Seasonings. For a full tenderloin use roughly 1/3 cup seasoning to season both sides, sprinkling more generously on the top side.
3. Add about 1 Tbsp. coarse cracked black pepper on the top side only.
4. Place in a container and drizzle 2-3 Tbsp. Head Country Original Marinade over the top. Marinate for 30 minutes.