|1/2 cup hot water
1 oz. dry-pack sun-dried tomatoes, coarsely snipped
1/4 cup snipped fresh basil
1-lb. Elk tenderloin
1/4 teaspoon freshly ground pepper
In small mixing bowl, combine water and tomatoes. Drain. Add
basil to tomatoes. Mix well.
Prepare grill for medium direct heat. Spray cooking grid with
nonstick vegetable cooking spray. Make a horizontal cut through
center of tenderloin to within 1/2 inch of opposite side; do not cut
through. Open tenderloin like a book. Spoon and pack tomato
mixture down one side of tenderloin. Fold other side of tenderloin
over to enclose stuffing. Tie tenderloin with kitchen string at 1
1/2 intervals. Sprinkle tenderloin evenly with pepper.
Grill tenderloin, covered, for 16 to 20 minutes, or until desired
doneness, turning tenderloin two or three times. Let tenderloin
stand, tented with foil, for 5 minutes before slicing.