The tenderloin’s biggest attribute is that it is tender—that I won’t deny. But it’s so tender that it tears when you try to pull it from the bone. It also falls apart in your mouth. The reason it’s tender is because, as far I know, it doesn’t really do any work while the deer is living. Sure there’s probably some physiological reason for it, but danged if I can figure it out. Muscles that don’t work, don’t build flavor. I figure we developed (or were granted, depending on your worldview) canine teeth and strong molars for a reason, and that reason is to enjoy those tougher, more flavorful pieces of meat.