Bison Tenderloin with Cherry-Onion Chutney recipe
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Ingredients
- 1 tablespoon olive oil 1 (3 pound) bison tenderloin roast 1 teaspoon kosher salt 1 teaspoon dried thyme ½ teaspoon coarsely ground black pepper 1 tablespoon olive oil 1 ½ cups chopped onion ¾ cup packed brown sugar ¼ cup balsamic vinegar ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves Dash cayenne pepper 3 cups frozen tart red pitted cherries 1 medium pear, cored and chopped Salt and black pepper
Nutrition Info
- 211.4 caloriescarbohydrate: 22.8 gcholesterol: 58.1 mgfat: 4.2 gfiber: 1.5 gprotein: 20.8 gsaturatedFat: 1 gservingSize: -sodium: 207 mgsugar: 19.8 gtransFat: : -unsaturatedFat: : -
Directions Bison Tenderloin with Cherry-Onion Chutney
Directions
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Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin, rub in with your fingers.
Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil, let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet, set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling, reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.