Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe Recipe

Name: Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon brown sugar; Kosher salt and freshly ground black pepper; 2 tablespoons ancho chili powder; 1 teaspoon cumin; 1/2 teaspoon Mexican oregano; 1/2 teaspoon ground coriander; 1 center-cut bison tenderloin, trimmed and tied for roasting (about 2 pounds, see note); 1 bunch fresh cilantro leaves and fine stems (about 2 loosely packed cups); 2 medium cloves garlic, roughly chopped; 1/2 teaspoon red pepper flakes; 1 tablespoon red wine vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoons canola oil

Servings: persons

1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon ground coriander
1 center-cut bison tenderloin, trimmed and tied for roasting (about 2 pounds, see note)
1 bunch fresh cilantro leaves and fine stems (about 2 loosely packed cups)
2 medium cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons canola oil

1
Combine sugar, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, chili powder, cumin, oregano, and coriander in a small bowl and mix with fingers until homogenous. Rub evenly over entire surface of tenderloin. Transfer to a wire rack, refrigerate, and let rest for at least 45 minutes and up to overnight.
2
Meanwhile, combine cilantro, garlic, red pepper flakes, vinegar, and olive oil in the bowl of a food processor or blender. Process until a rough sauce is formed, about 20 seconds. Season to taste with salt and pepper.
3
When ready to cook, adjust oven rack to center position and preheat oven to 275u00b0F. Heat oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add tenderloin and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer tenderloin to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until an instant read thermometer inserted into center of roast registers 125u00b0F for medium rare or 135u00b0F for medium, about 20 minutes. Remove from oven and let rest 5 minutes before carving and serving with sauce.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon brown sugar, Kosher salt and freshly ground black pepper, 2 tablespoons ancho chili powder, 1 teaspoon cumin, and more.

Yes, Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe

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