Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.