The backstraps are the same cut as a pork loin. The tenderloins are where FL/GA Hunter said in his post. The tenderloin is a cut that hardly ever comes back from the butcher, a good reason to butcher your own deer. Plus I' ve seen too much freezer burned venison from meat wrapped in butcher' s paper. I have my own way of doing it that keeps much better.

Good Luck this season!
Mark
http://www.buckhuntersecrets.com