If don't have venison tenderloin, this crust would be great on pork tenderloin, even beef or chicken. It is earthy, bright, and fresh.
Venison Tenderloin w/ Walnut, Parmesan, Herb Crust
2 venison tenderloins (between 1 1/4 and 1 1/2 lbs)
1/2 C freshly grated parmesan*
1/4 C walnuts, finely chopped
1/4 C chopped parsley
2 Tbsp extra virgin olive oil
1 lrg garlic clove, pasted
1 tsp dried rosemary
zest 1/2 lemon
Combine parmesan, walnuts, herbs, garlic, lemon zest, and oil.
Bring venison to room temp. Liberally salt and pepper tenderloins.
Heat a little oil over medium-hi heat in a large skillet. Sear tenderloins on all sides. It should not take more than 60-90 seconds per side. (I feel like small tenderloins have 3 sides.)
Place tenderloins on a baking sheet. Top with crust. It will be loose, just press it down so it sits on top.
400 deg F for 10 minutes for med-rare.
Let it rest for 3-5 minutes.