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.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 55 mins
• Calories: 211 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• Dash cayenne pepper
• 1 medium pear, cored and chopped
• Salt and black pepper
• 1 (3 pound) bison tenderloin roast
• 3 cups frozen tart red pitted cherries
• 1.5 cups chopped onion
• 0.5 teaspoon ground cinnamon
• 0.75 cup packed brown sugar
• 0.25 cup balsamic vinegar
• 0.125 teaspoon ground cloves
• 0.5 teaspoon coarsely ground black pepper

Recipe Instructions

Step 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.

Step 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.)

Step 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.

Step 4

Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.

Step 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.