Grilled Reindeer Tenderloin

Grilled Reindeer Tenderloin

Reindeer Tenderloin is a real treat. This one is served with cauliflower (grilled whole) and tomatoes.

Servings 4 people
Prep Time 10 minutes
Cook Time 1 hour
Start the grill 30 minutes


  • 2 reindeer tenderloins (approx. 10 oz each)
  • 1 cauliflower
  • 4 tomatoes
  • 4 oz grated parmesan cheese


  • 2 lemons
  • 4 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp dried tarragon


  • The reindeer tenderloins don’t need prep. If the silvery membrane on one side is thick you can trim it.
    Raw Reindeer Tenderloin
  • Remove the green leaves from the cauliflower.
    Cauliflower and tomatoes
  • The cauliflower will take roughly 1 hour to cook, and the tomatoes need
    30 minutes. So put them on in order of longest cook time.
  • Fire up your grill, prepare it for indirect grilling. Have it running at 330° F. We run it hotter for the vegetables which go on first. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the cauliflower on the grates and close the lid.

    When 30 minutes have passed, put the tomatoes on the grates too, and wait another 30 minutes.
  • In the meantime it’s time to make the gremolata. The gremolata is a cold
    dressing to pour on the cauliflower (when on the plate). Grate the zest
    from the lemons into a bowl, and then squeeze the juice from them into the same bowl. Now add the olive oil and crush the garlic. Add the tarragon and stir well.
  • Remove the cauliflower and tomatoes from the grill when they’re done.
    Now grill the tenderloins over high direct heat, turning often. When
    they’ve gotten a nice char and the inner temperature is 131° F (55° C) they’re
    Grilled Reindeer Tenderloin
  • Slice the tomatoes and sprinkle the parmesan over them. Drizzle the
    gremolata over the cauliflower bouquets. Slice the tenderloin and add
    salt to taste.

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