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Tenderloin Roll-ups
Sent in by Cortney Cooper.
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~ 2 deer tenderloins
~ 1 lb bacon
~ 2 - 3 jalapeno peppers
~ 2 bottles Dales Sauce
~ 1 bottle Italian dressing
~ shredded sharp cheddar cheese
~ toothpicks
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Cut tenderloins into small medallion shapes. Pound thin with a meat mallet.
Slice peppers into thin slices. Remove the meat and seeds for less heat.
Lay a slice of bacon out. Place a piece of meat on it.
Sprinkle some cheese down the meat and bacon. Place a couple of slices of pepper on it.
Roll up and secure with toothpicks. Repeat using the rest of the supplies saving some of the cheese for topping.
Place roll-ups in a baking dish and pour enough Dale’s Sauce in to come about half-way up the roll-ups.
Pour on the Italian dressing. Sprinkle on the remaining cheese.
Bake at 350 degrees for an hour and a half or until the meat is done.
Remove from oven and let rest a couple of minutes.
Serve and enjoy.
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