Bison Tenderloin With Cherry-Onion Chutney Recipe

Name: Bison Tenderloin With Cherry-Onion Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 (3 pound) bison tenderloin roast; 1 teaspoon kosher salt; 1 teaspoon dried thyme; 1/2 teaspoon coarsely ground black pepper; Cherry-Onion Chutney:; 1 tablespoon olive oil; 1 1/2 cups chopped onion; 3/4 cup packed brown sugar; 1/4 cup balsamic vinegar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; Dash cayenne pepper; 3 cups frozen tart red pitted cherries; 1 medium pear, cored and chopped; Salt and black pepper

Servings: persons

1 tablespoon olive oil
1 (3 pound) bison tenderloin roast
1 teaspoon kosher salt
1 teaspoon dried thyme
1/2 teaspoon coarsely ground black pepper
Cherry-Onion Chutney:
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash cayenne pepper
3 cups frozen tart red pitted cherries
1 medium pear, cored and chopped
Salt and black pepper

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.

265

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 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 (3 pound) bison tenderloin roast, 1 teaspoon kosher salt, 1 teaspoon dried thyme, and more.

Yes, Bison Tenderloin With Cherry-Onion Chutney falls under the Meat & Poultry 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.

Bison Tenderloin With Cherry-Onion Chutney

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