Tenderloin Recipe ⇾ Bison Tenderloin with Cherry-Onion Chutney

A roasted bison tenderloin is served topped with a fruity cherry and onion chutney with the tang of balsamic vinegar in this elegant main dish.

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
• ⅓ teaspoon ground cloves
• Dash cayenne pepper
• 3 cups frozen tart red pitted cherries
• 1 medium pear, cored and chopped
• Salt and black pepper

Cooking Directions

1. 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.
2. 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.)
3. 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.
4. Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
5. 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.

Nutrition Facts

• calories211.4
• carbohydrateContent22.8 g
• cholesterolContent58.1 mg
• fatContent4.2 g
• fiberContent1.5 g
• proteinContent20.8 g
• saturatedFatContent1 g
• sodiumContent207 mg
• sugarContent19.8 g