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Bison Tenderloin with Cherry-Onion Chutney

Bison Tenderloin with Cherry-Onion Chutney

  • Prep

    45 m
  • Cook

    1 h 10 m
  • Ready In

    2 h 10 m
The Bison Council

The Bison Council

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.

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Nutrition

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  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

Baking Nana
3

Baking Nana

9/8/2013

There must be an error in the cooking directions on this recipe, in step 2. It has you cooking at 425 for an hour and 10 minutes for medium rare. That is way too long. I checked the bison council website and they recommend searing the meat stove top and cooking at 225 - so that is what I did. The Bison tenderloin was so tender you could cut it with a fork and the Cherry Onion chutney made a lovely addition.

Janet Henderson
0

Janet Henderson

9/9/2013

This was really good but I did alter the recipe as the cooking times seem wrong. I also added a touch of Chili powder and cumin to the rub. Then I preheated my grill, leaving an area for indirect heat. I seared the loin on all sides and then moved it to indirect heat (300 degrees) for about an hour with an internal temperature of 135. The Chutney was really good and the perfect compliment. Though it doesn't say in the recipe when to add the onions back into the cherry mixture, no big deal I just added them back in a little bit before I put the pears in and it turned out great. I will definitely do this again for company or a special occasion.

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