made this super-simple but elegant pork loin last night, but would work really well with venison backstrap, too
1 8-inch length of backstrap/tenderloin, preferably about 2-3 inches diameter
4-6 pieces bacon
4-6 garlic cloves
6+ leaves of fresh sage or 10-12 of dried
pat loin dry
spritz a little olive oil on it - all sides
arrange bacon so they form a 'sheet' with long edges abutting
slice garlic to 1 millimeter slices and lay on one side of the roast, repeat with all other sides while adding in sage leaves and wrapping up with bacon
when done you should have a loin 'sprinkled' with garlic slices and sage leaves wrapped in a 'tube' of bacon
pin loose bacon ends with toothpicks
place in broiling pan or casserole dish (if using casserole, use a bread-cooling rack to elevate loin above drippings)
roast under broiler 16-20 minutes or until center is 170 degrees
use bacon dripping to baste
I turn the loin every 4-5 minutes to avoid burnt bacon and ensure even doneness
have done this many times with venison backstrap, but normally insert bacon pieces into slits in meat, and sometimes dredge backstrap in herbed flour, but probably will skip these in favor of the easier steps
easy, simple, and delicious