I cant say which processor as I cut my own deer and elk up but tenderloins are easy, As your looking inside the elk, look a little forward of the hips and you will see two chunks of meat on each side of the spine. There long. Youll see the shape of them. Just cut down each side from top to bottom then just pull from the top and cutting the back as your pulling, they usually come out pretty easy.
If you dont mind cutting a little meat and dont want bones in your meat, i would take off the back straps to. I dont like bones in my wild game so everythin i cut up is boned out. Back straps are easy to cut out to. Just start back by the hips, cut down the spine to the fron shoulders then cut down towards the chest a few inches, then back up to point of beginning. then grab the top and pull and cut behind to separate from the bone as your pulling it out. Hope this helps. If you shoot a bull yes pull the molars out. i cut mine out.