Part of the problem is few of us grew up on a farm...Those that did, often helped with the butchering of pigs and cows, so they knew where the tenderloins were and what to do with them...

Also...The tenderloins can be removed without gutting...Just make a small incision from the short ribs to the backbone and run your knife behind the tenderloin, slide it alll the way up and down, then slip your fingers in there and work it out...

They are worth the effort, they are the most tender part of the deer...