Herb-Rubbed Venison Tenderloin – Haylie Pomroy

Ingredients

• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons fresh thyme leaves
• 4 garlic cloves, minced
• 2 teaspoons freshly ground black pepper
• 2 tablespoons Dijon mustard
• 2 tablespoons tamari
• 1 shallot, minced
• Two 10-oz. venison tenderloins