Ingredients
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1 tablespoon olive oil
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1 (3 pound) bison tenderloin roast
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1 teaspoon kosher salt
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1 teaspoon dried thyme
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½ teaspoon coarsely ground black pepper
Cherry-Onion Chutney:
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1 tablespoon olive oil
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1 ½ cups chopped onion
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¾ cup packed brown sugar
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¼ cup balsamic vinegar
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½ teaspoon ground cinnamon
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⅛ teaspoon ground cloves
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Dash cayenne pepper
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3 cups frozen tart red pitted cherries
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1 medium pear, cored and chopped
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Salt and black pepper
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.
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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.)
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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.
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Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
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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.
Tips
Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
Nutrition Facts (per serving)
| 211 | Calories |
| 4g | Fat |
| 23g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 211 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 5% |
| Cholesterol 58mg | 19% |
| Sodium 207mg | 9% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 2g | 5% |
| Total Sugars 20g | |
| Protein 21g | 42% |
| Vitamin C 3mg | 3% |
| Calcium 33mg | 3% |
| Iron 3mg | 17% |
| Potassium 375mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
