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Sun-dried Tomato-Basil Tenderloin

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

                          4 servings

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.




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